Pass me the ecrevisses, they are most succulent.
"The Newcomes" by William Makepeace Thackeray
Queues d'Ecrevisses a l'Americaine.
"The Gourmet's Guide to Europe" by Algernon Bastard
Pour the sauce over the fish, and garnish with plain-boiled small ecrevisses (crayfish).
"The Hotel St. Francis Cook Book" by Victor Hirtzler