Sole and Crayfish Tarts

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • 12 crayfish, cooked in court-bouillon
  • ¼ pint liquid in which crayfish were cooked
  • 1

Method

Pound cooked crayfish while still warm in a mortar with ¼ pint of the liquid in which they were cooked. Press through a fine sieve and reserve.

Simmer finely chopped onion in 1 tablespoon butter unt