Fricassée de Poulet aux Écrevisses
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- two and one-half oz. of crayfish butter
Contains
CrustaceansMilk
Read from the ingredients, not verified. Check labels.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Prepare the fricassée as above, and add thereto as garnish ten small, cooked mushrooms, and the shelled tails of twelve crayfish, cooked as for bisque.
- When about to serve, finish the fricassée with two and one-half oz.
- of crayfish butter, made from the crayfishes’ carcasses and their cooking-liquor rubbed through linen.
- Dish in a timbale.