[DOC] [TLE] Game dynamics - J! Archive [PAR] Apr 22, 2005 ... French chefs turn this freshwater crustacean into mousse d'ecrevisse, <tr> <td> <
span style="font-weight: bold; color: #000000;... [DOC] [TLE] jeopardy/284_Qs.txt at master  jedoublen/jeopardy  GitHub [PAR] INTERNATIONAL "C"UISINE | French chefs turn this freshwater crustacean into 
mousse d'ecrevisse | crawfish (or crayfish). right: Michael. Wrong: Robert: What... [DOC] [TLE] That Fish Cray - Lucky Peach [PAR] If you turn over a good stone, they'll be there. ... I'd never really waded into the 
water before, though, until that Saturday afternoon. ... Crayfish are freshwater 
crustaceans related to lobsters. ... They are one of the treasured ingredients of 
French cuisine, whether in sauce Nantua or in mousse d'crevisses au 
champagne. [DOC] [TLE] Marco Pierre White's top 10 dishes | The Caterer [PAR] Sep 6, 2007 ... "What a concept: to turn a soup into a pie! ... Baking Mediterranean bass stuffed 
with a lobster mousse in a ... Gratin de queues d'ecrevisses, Fernand Point ... 
alose  l'oseille, that combines fresh water shad caught in the river with a ... It's 
French chefs like Charles Barrier who introduced it to restaurant... [DOC] [TLE] Behind the French Menu: crivisse - Crayfish, Crawdad, or Crawfish ... [PAR] Feb 9, 2013 ... The freshwater crayfish is also called a crawfish or crawdad in the USA. ... 
Grande Plateau d'Ecrevisses - A large plate of crayfish. ... Napolon's personal 
chef was able to find locally; that was chicken, white wine and fresh-water 
crayfish. ... This crayfish was introduced into local waters from Turkey in the... [DOC] [TLE] FrenchEnglish Glossary - Glossary  Patricia Wells [PAR] Btonnet: garnish of vegetables cut into small sticks. ... Echir: brand of the finest 
French butter, preferred by French chefs, with an AOC pedigree, from the... [DOC] [TLE] Chocolate mousse | The Everyday French Chef [PAR] As for the chocolate, the higher the quality, the better the mousse. ... Pour the 
chocolate into the yolks and mix quickly with your wire whip or a wooden spoon. 
... avoid having bits of the whites turning up in the midst of your chocolate 
creation. [DOC] [TLE] WGBH Food: Celebrating Julia: Mousseline au Chocolat [PAR] Immediately turn the mousse into a lightly oiled 6-cup metal mold, a serving bowl, 
or individual ... This recipe was published in The French Chef Cookbook*. [DOC] [TLE] FARE OF THE COUNTRY - Delicate Pike Quenelles, a Lyons Tradition [PAR] Aug 4, 1991 ... Freshwater crayfish, an essential ingredient of quenelles with Nantua ... one cook 
to the next, but most divide the preparation into at least three steps. ... heavy 
cream, tomato puree and -- most important -- ecrevisses, or crayfish. ... testimony 
to what good French cooks know: that a bad dish can't be saved by... [DOC] [TLE] French Menu/Food Glossary - Slow Travel [PAR] ... computer). (File french-food-glossary.pdf, size 149kb) ... braiser: to braise, cook 
meat by browning, then simmering. brandade .... crevisse: freshwater crayfish. [DOC] [TLE] S M I T H S O N I A N C O N T R I B U T I ... [PAR] N U M B E R 3 8 A Dictionary of Non-Scientific Names of Freshwater .... I do not 
doubt that some will say that "ecrevisse" is the same word as .... Introductions: 
Since the first recorded crayfish introduction (from Poland into ...... See jakalaan 
and turn pan. cunder PARASTACIDAE, "crayfish," probably = Cherax destructor. [DOC] [TLE] Cuisine de Grandmere: Classic Country ... - Digital Collections [PAR] Of French chef Pierre Troisgros, he says, "We have four of ... cooking, 
reassessing the influences of classic haute French and nouvelle cuisine. ... 
freshwater crayfish commonly used by Flemish cooks. Right: The .... turn to the 
heavy sauces of the ... thrusts deep into the earth mounds. ..... gras mousse, and 
ecrevisses. Then. [DOC] [TLE] The Perfectionist: Life and Death in Haute

Question: French chefs turn this freshwater crustacean into mousse d'ecrevisse
Answer: crawfish (or crayfish)