Crayfish or Shrimp à la Bordelaise

Les Écrevisses à la Bordelaise

Preparation info
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Appears in

By Roy Andries De Groot

Published 1973

  • About

This obviously is not a regional dish of the Alps but the classic high cuisine preparation of various forms of shellfish in dry white Bordeaux wine. It does involve the extra effort and time for the advance preparation of a classic Brown Sauce, but the final result is worth the effort The complicated and subtle flavors of the sauce, contrasting with the crisp flesh of the shellfish, make this a party dish in the grand manner.