Écrevisses a la Liégeoise
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients
2
2 ingredients
-
one oz. of butter
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a pinch of concassed parsley
Cook safely
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Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
-
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- Cook the crayfish in court-bouillon as explained in the preceding recipe.
- Dish them in a timbale, and keep them hot.
- Strain the court-bouillon;
- reduce it by a quarter;
- add one oz.
- of butter, and pour it over the crayfish.
- Sprinkle with a pinch of concassed parsley.
Cookware for this recipe
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Chef's knife
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Sieve