Ecrevisses a la Parisienne
From À la mode cookery, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.
Ecrevisses a la Parisienne Butter some crayfish moulds and line them with salmon forcemeat ; fill in the interior some sliced crayfish mixed with a little Allemande sauce
Cook this with the app: pantry check, scaling, and the assistant.