Lucien Tendret's light liver cake coated with a crayfish sauce (Gâteau de foies blonds de poularde de la Bresse baigné de sauce aux queues d’écrevisse à la Lucien Tendret) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 421) by Alain Ducasse

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate 12 hours before baking. See page 1043 for crayfish fumet recipe. See page 1040 for shellfish butter recipe.

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