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Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served.
Served garnished with crayfish and heart shaped croutons. [5] Matelote à la normande (Normandy style) Gurnards, sole and small conger eels cut in pieces, flambéed with calvados cooked in cider, stock boiled down, mixed with fish velouté and cream, garnished with poached oysters, mushrooms, mussels, crayfish tails and heart-shaped croutons. [5]
Nantua sauce (French: sauce Nantua [sos nɑ̃tɥa]) is a classical French sauce consisting of: . a béchamel sauce base; cream; crayfish butter; crayfish tails; It is named for the town of Nantua, which is known for its crayfish, [1] and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.
Japanese Ebi furai. Ebi furai (海老フライ or エビフライ) is a breaded and deep-fried prawn dish, of darker and crunchy texture. [3]Traditionally kuruma ebi was used, but many stores have started using cheaper black tiger shrimp. [9]
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It can be made from lobster, crab, shrimp or crayfish. Black pepper crab – one of the two most popular ways that crab is served in Malaysia and Singapore. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is less heavy due to the absence of a sauce.
Cassolettes marquise: Crayfish tails à la Nantua to which diced truffles and mushrooms have been added with a border of puff pastry. Cassolettes Régence: a salpicon of chicken breast and truffles in a velouté sauce, topped with asparagus tips with a border of duchesse potatoes.
Le Viandier de Taillevent, a French recipe collection written around 1300, suggests that lobster (also called saltwater crayfish) be “Cooked in wine and water, or in the oven; eaten in vinegar.” [64] Le Viandier de Taillevent is considered to be one of the first “haute cuisine” cookbooks, advising on how to cook meals that would have ...