FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
GALATHEE
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a species of shell-fish similar to the freshwater, crayfish. The parent species of this shell-fish, the galathee grele, is common on the European shores of the Atlantic and in the Mediterranean, Galathee is prepared as indicated for lobster and crayfish.
