A guide to modern cookery

Put the lid on, and set to cook for ten minutes. Dish the crayfish in a timbale; reduce the sauce by a quarter, and finish it with a few drops of meat glaze, one oz. of butter, a very little cayenne, chopped chervil, and tarragon. Pour this over the crayfish, and serve instantly. 967—ECREVISSES A LA MARINIERE In the case of twelve crayfish, toss them in two-thirds oz. of butter over an open fire, until the shells are of a fine red. Season with salt and pepper; add two finely chopped shallots, a bit of thyme and a bit of bay; moisten with one-third pint of white wine; cover; cook for ten minutes, and dish in a timbale. Reduce the cooking-liquor to half; thicken with two tablespoonfuls of fish velouté; finish the sauce with one oz. of butter, and pour it over the crayfish. Sprinkle with a pinch of chopped parsley, and serve at once. 968—ECREVISSES A LA NAGE For twelve crayfish, ten minutes beforehand prepare a courtbouillon of one-half pint of white wine, one-quarter pint of fish fumet, a few roundels of carrot and onion, one stalk of parsley cut into dice, a small pinch of powdered thyme and bay, and a very little salt and cayenne pepper. Put the crayfish into the boiling court-bouillon; cover, and leave to cook for ten minutes, taking care to toss the crayfish from time to time. When about to serve, pour the crayfish with the courlbouillon and the aromatics into a timbale. 969—ECREVISSES A LA LIEGEOISE Cook the crayfish in court-bouillon as explained in the preceding recipe. Dish them in a timbale, and keep them hot. Strain the court-bouillon; reduce it by a quarter; add one oz. of butter, and pour it over the crayfish. Sprinkle with a pinch of concassed parsley. 970—MOUSSELINES D'ECREVISSES What I said with reference to ‘‘ Mousseline de Homard ”’ (No. 951) applies perfectly here, and my remarks relative to the variation of the garnishing ingredients, which are the same as those in No. 951, also hold good. 971—TIMBALE DE QUEUES D’ECREVISSES A LA NANTUA For ten people prepare (1) a shallow timbale crust, and a cover decorated with a design of leaves or some other ornamental treatment; (2) toss sixty crayfish in butter with two tablespoonfuls of very fine mirepoix cooked in butter beforehand. When the crayfish are of a distinct red, moisten with one glass of white wine and three tablespoonfuls of burned brandy; season with salt and cayenne pepper; cover them, and keep them on the side of the fire for ten minutes, taking care to toss them again from time to time; (3) shell the tails and put them into a small saucepan with twenty small quenelles of whiting forcemeat, finished with crayfish butter; fifteen small, grooved mushrooms, cooked and very white, and three oz. of truffles in slices. Add a few drops of the mushroom cooking-liquor to this garnish, and keep it hot; (4) pound the remains and carcasses of the crayfish very finely ; add two-thirds pint of cream sauce to the resulting purée; rub it through tammy, and add it to the garnish; (5) when about to serve, pour this garnish into the timbale crust, which should be very hot, and deck the top with a crown of fine slices of very black truffle. Close the timbale with its cover, and dish it on a napkin. 072—SOUFFLE D’ECREVISSES A LA FLORENTINE Make a preparation of Soufflé au Parmesan (No. 22954) combined with two tablespoonfuls of crayfish cream per pint. The cream is prepared after the manner of lobster cream (No. 295). Put this preparation in a buttered timbale in alternate layers separated by litters of sliced truffle and crayfish tails. Cook the soufflé after the manner of an ordinary one. 973—SOUFFLE D’ECREVISSES LEOPOLD DE ROTHSCHILD