Chapter XI · Hors-d’Œuvres · No. 336
336—Shrimps and Prawns
Get these very fresh and serve them on boat-shaped hors-d’œuvre dishes, arranging them so that they overlap one another. Either garnish the middle of the dishes with curled-leaf parsley, or lay the crustacean directly upon parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 336, p. 150. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →