Écrevisses en Buisson (Crayfish Piled in a Bush)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- crayfish
- court-bouillon as for Écrevisses à la Nage
- curly parsley
Instructions
- Cook the crayfish in a court-bouillon prepared as for Écrevisses à la Nage.
- Hook them by the tail onto the points of the tiers of the special utensil used for this purpose.
- Garnish with bouquets of very green curly parsley.
- They may also be arranged on a folded napkin.