Écrevisses a la Nage
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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 ingredients
- one-half pint of white wine
- one-quarter pint of fish fumet
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
Chef Wood
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- For twelve crayfish, ten minutes beforehand prepare a court-bouillon of one-half pint of white wine, one-quarter pint of fish fumet, a few roundels of carrot and onion, one stalk of parsley cut into dice, a small pinch of powdered thyme and bay, and a very little salt and cayenne pepper.
- Put the crayfish into the boiling court-bouillon;
- cover, and leave to cook for ten minutes, taking care to toss the crayfish from time to time.
- When about to serve, pour the crayfish with the court-bouillon and the aromatics into a timbale.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board