Béchamel sauce with crayfish butter (Sauce Nantua) from Classic French Cooking (Foods of the World) by Craig Claiborne and Pierre Franey and Time-Life Books

  • heavy cream
  • nutmeg
  • thyme
  • tomato paste
  • milk
  • butter
  • fish stock
  • crayfish
  • white pepper

Where’s the full recipe - why can I only see the ingredients?

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

    This recipe appears only in the companion Recipe Booklet.

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