A warm salad of red-clawed crayfish with beans and purslane (Ecrevisses "pattes rouges" en salade tiède, haricots, pourpier, jus coraillé) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 230) by Alain Ducasse

  • Cognac
  • crème fraîche
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    EYB change "purselane" in title to "purslane." See page 1040 for shellfish butter recipe. See page 1043 for crayfish fumet recipe. See page 406 for truffle vinaigrette recipe.

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  • Eat Your Books

    EYB change "purselane" in title to "purslane." See page 1040 for shellfish butter recipe. See page 1043 for crayfish fumet recipe. See page 406 for truffle vinaigrette recipe.

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