Chapter XVI · Poultry (Volaille) · No. 1668
1668—Fricassée de Poulet aux Écrevisses
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1668, p. 528. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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