Chapter XI · Hors-d’Œuvres · No. 322
322—Crayfish Toast
Make the pieces of toast crescented; cover with crayfish butter, deck the edges with a string of softened butter, and garnish with a crayfish’s tail, cut into two lengthwise. The two halves of the tail should be placed in the middle of each crescent, close together and with their thickest side innermost.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 322, p. 146. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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