Ecrevisses from Mourjou: The Life and Food of an Auvergne Village by Peter Graham
Poaching - in the sense of shooting or fishing out of season rather than on somebody else’s property - is second nature to many Auvergnats, particularly those o
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Ingredients
- 25 g (1 oz) salt
- zest of ¼ lemon
- 1 sprig tarragon
- 1 bay leaf
- 10 grains aniseed
- 1 sprig thyme
- 20 crushed peppercorns
- 1 clove
- 1 small onion, sliced
- 1 large shallot, sliced
- 1 litre (35 fl oz) water
- 1 carrot, sliced
- 1 litre (35 fl oz) good white wine
- 48 live crayfish
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