FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA NAGE
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 method of preparing certain shellfish, notably freshwater crayfish, spiny lobsters and small lobsters. These are cooked in a court-bouillon flavored with herbs. Shellfish prepared in this way can be eaten cold or hot, and are served in this court-bouillon.
