Crayfish à la Bordelaise

Authors

  • Tante Ursule amateur food enthusiast Author

DOI:

https://doi.org/10.1558/ppc.29537

Keywords:

seafood, crustaceans, crayfish , recipes, a la bordelaise, salad, mousse, gratin, bisque

Abstract

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. 

a line drawing by Philip Wills

Published

1979-04-01

Issue

PPC 1 (1979)

Section

Articles

How to Cite

Ursule, Tante. 1979. “Crayfish à La Bordelaise”. Petits Propos Culinaires, April, 60-64. https://doi.org/10.1558/ppc.29537.