Langoustines à la Hongroise (Langoustines with Onion and Paprika)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- langoustines
- the preparation Homard à la Newburg à cru
- chopped onion
- Paprika
Instructions
- Split the langoustines in two lengthwise.
- Treat them exactly as for Homard à la Newburg à cru, colouring them with a relative quantity of chopped onion and Paprika.
- Dress them in a rosette on a round dish.