Crayfish Canapés
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bread
- crayfish butter (beurre d'écrevisse)
- fresh butter
- 1 crayfish tail
Instructions
- Shape the bread into a crescent form.
- Coat the crescent with crayfish butter (beurre d'écrevisse), masking the surface completely.
- Pipe a border of fresh butter around the edge.
- Garnish the center with a beautiful crayfish tail, halved lengthwise, positioning the two halves with their thick ends meeting.