125 g of peeled and deveined shrimp
lemon broth
butter or margarine
wheat flour
beef broth
mustard
2 crawfish tails
strawberry leaves
125 g of peeled and deveined shrimp
lemon broth
butter or margarine
wheat flour
beef broth
mustard
2 crawfish tails
strawberry leaves
Chop the shrimp and soak them in lemon broth
With butter, flour, and beef broth, prepare a white sauce consistency, seasoned with salt, pepper, and mustard
Add the cooked shrimp to the sauce, warm it well, and fill vol-au-vents
Garnish each one with half a crawfish tail and 1 strawberry leaf.
