In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> > I don't recall the brand name but I'll check next time I go to the big
> > HEB here. (We have two in town and the smaller one is closer to my house
> > and stocks most basic stuff I need)
> >
> > I have used them in recipes and they are good for that. A bit salty imho
> > if you try to eat them as a stand alone entree dipped in lemon butter.
>
> Im not sure if you are looking for suggestions?

I'm always open to suggestions. :-)

>
> A few years ago i was at the sisters place in Oregon, i took my copy of
> La Guide Culinaire with me and spent a wonderful week in the kitchen.
> She has a trout stream on the property that just teems with crawdaddies
> (crayfish). When i was a child i had an uncle who would pay us kids a
> penny per crawfish to catch them for him and i remember me mum making
> stews from them and uncle Al liking them with just butter and lemon.

Fresh Crawfish rule. You were very fortunate!

>
> Here's a few recipe names from Le Guide Culinaire, if your interested in
> any further explanation you might be able to google the names or just
> let me know.
>
> Ecrevisses - Crayfish
>
> Ecrevisse a la Bordelaise
> Ecrevisse en Buisson
> Coquilles de Ques d'Ecrevisses Cardinal
> Ecrevisses a la Liegeoise
> Ecrevisses a la Magenta, a la Mariniere
> Ecrevisses a la Nage
> Souffle d'Ecrevisses a la Florentine
> Supreme d'Ecrevisses au Champagne
> --
> Mr. Joseph Littleshoes Esq.

I'd have to google those. <g>
I am so not into French cooking.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe: