Chapter XIV · Fish · No. 969
969—Écrevisses à la Liégeoise
Cook the crayfish in court-bouillon as explained in the preceding recipe. Dish them in a timbale, and keep them hot. Strain the court-bouillon; reduce it by a quarter; add one oz. of butter, and pour it over the crayfish.
Sprinkle with a pinch of concassed parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 969, p. 329. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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