Chapter XI · Hors-d’Œuvres · No. 345
345—Crayfish en Buisson
Prepare them in accordance with the recipes “à la nage” or “à la marinière,” and serve them very cold.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 345, p. 151. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →