Crayfish à la Bordelaise
DOI:
https://doi.org/10.1558/ppc.29537Keywords:
to followAbstract
Tante Ursule is the pen-name of an amateur of foods who has for long taken a special interest in crayfish recipes. This article begins with the basic preparation of crayfish à la Bordelaise and proceeds to describe three recipes which can be applied to them subsequently.
Published
2024-06-26
Issue
Section
Articles
How to Cite
Crayfish à la Bordelaise. (2024). Petits Propos Culinaires, 60-64. https://doi.org/10.1558/ppc.29537