Potatoes Georgette

Ingredients

• medium Holland potatoes
• crayfish tails
• Nantua sauce (béchamel with crayfish butter and essence)

Instructions

1. Bake medium-sized Holland potatoes in the oven until tender. Split them lengthwise like an éclair (pastry), carefully scooping out the interior pulp.
2. Fill the hollowed potato halves with crayfish tails bound together with Nantua sauce (béchamel with crayfish butter and essence).
3. Arrange on a folded napkin and serve very hot.