Fricassée de Poulet aux Écrevisses (Chicken Fricassée with Crayfish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken fricassée
- 15 small mushrooms
- 12 crayfish tails
- 50 grammes Beurre d'écrevisse
- the crayfish cooking liquor
Instructions
- Ten minutes before serving, add 15 small mushrooms and 12 crayfish tails, cooked as for bisque and shelled, to the fricassée.
- At the moment of serving, finish the fricassée with 50 grammes of Beurre d'écrevisse drawn from the carcasses and with the crayfish cooking liquor passed through muslin.