The encyclopædia of practical cookery

Crayfish a la Bordelaise.— This is a very celebrated mode of dressing Crayfish. Put two dozen selected Crayfish into a pan with water and a little milk mixed, and let them soak for two hours ; then take them out and put on a strainer to drain. In the meantime, make a good mirepoix of vegetables with Bordeaux wine, and add to the liquor a bunch of parsley, a slice of uncooked ham, 1 small wineglassful of cognac, 2 or 3 tablespoonfuls of Madeira, and a little salt. Put the lid on the stewpan, place it on the fire, and boil for five or six minutes ; when boiling hot, put in the Crayfish, and let them remain for ten minutes, after which pour the liquor through a sieve ; reduce it to half, adding gradually 1 pint of veloute sauce. When sufficiently reduced, strain it through a cloth into another pan, and stir in jib. of good butter, a little piece of Crayfish butter, and 1 tablespoonful of finely-chopped parsley. Take off the small claws, place them in a group on a cloth in the centre of the dish, and arrange the bodies round, garnishing all with a few sprigs of parsley. The sauce must be served separately. Tin. 553. Stand for Crayfish. Crayfish served en Buisson. — A very pretty mode of serving Crayfish is that represented in Fig. 552. For this purpose a stand is required (see Fig. 553), which may vary in shape according to fancy. There is no particular art in the arrangement, the idea being to show the Crayfish imbedded amongst parsley. A few short pieces of thin bouquet-wire would be found useful to secure the sprigs of parsley ; the Crayfish are merely hung on by their tails. Crayfish a la Lorraine. — Take two dozen selected Crayfish, thoroughly clean them, put into a saucepan with sufficient white wine to cover them, and boil until done ; Crayfish — continued. then take them out, drain, and put the liquor on one side for further use. Take lib. of uncooked ham and cut it into small dice, place it in a stewpan with a little butter to warm, and add 2 table-spoonfuls of flour. Fry all these together for a few minutes, adding a little boiled milk and the liquor of the Crayfish. Stir until it boils, and reduce till frothy and succulent, when the pan must be removed to the side and a lump of butter and a little parsley added. Remove the small claws, place the fish on a dish, and pour the sauce over them. Crayfish a la Mariniere. — Take a dozen or two of Crayfish, remove the small claws, put them in a stewpan, and boil with wine until done ; drain off the liquor, let it settle, and then pass it through a fine cloth to clarify it. Take an onion, chop it up finely, and fry lightly, so that it does not colour at all. Pour in a little of the Crayfish liquor and a little wine, and boil for two or three minutes ; next put in a lump of butter worked into some breadcrumbs and finelychopped parsley to thicken it, and lastly add a little cayenne and the juice of a lemon. Place the Crayfish on a dish and pour the sauce over.