(2) Pick the meat from the tails of twelve boiled Crayfish,
dry the shells, and pound them all together in a mortar,
adding loz. of good butter. Place the whole in a saucepan
on a moderate fire, stirring until it clarifies, then strain it
through a napkin, letting it drop into cold water. When
congealed, take it out and place in a warm basin, stirring
until it takes the colour.
Crayfish Cheeses with Jelly. —Take three dozen Crayfish,
boil them, remove the flesh from the tails and claws, cut
it up into small cubes, and mix with them the fillets of
four anchovies, also cut up into cubes, and 2 table-spoonfuls
of capers. Thicken the mixture with mayonnaise sauce
finished with a little aspic jelly. Take ten or twelve dariole-
moulds, place them on a baking-sheet, and put ice all round ;
put at the bottom of each a round of sliced gherkins pre-
viously dipped into half-set aspic jelly. Mask the sides of
the moulds with a layer of mayonnaise and aspic, and fill
them with the prepared mixture ; lastly, mask the top with
a layer of mayonnaise. Let the cheeses remain in the ice
for an hour. When wanted to be served, turn them out
and arrange on a dish, garnishing with parsley.
Crayfish Croquettes. —Make a Crayfish salpigon, and keep
it covered over. Take a little bechamel sauce, reduce it, and
add a few table-spoonfuls of mushroom-liquor and a little
cream ; when it is thick, put in 2 table-spoonfuls of cooked
mushrooms cut up small, and a little Crayfish but’.er. Take
it off the fire, carefully put in the salpiQon, and pour the
whole into a kitchen basin to cool. Shape the croquettes like
corks, dip them in breadcrumbs, and fry in hot fat to a light
brown colour. Take tliem out, put on a strainer to drain,
and place in a group on a dish with a folded napkin laid
on it.
Crayfish for Garnish. — (1) Take the required number of
fish and plunge them into boiling salt✪ Crayfished water in which a
little vinegar and a few chopped vegetables have been cooked.
Put the pan on the fire and boil for eight or ten minutes
longer. Toss them in the pan frequently until they are
done.
(2) Take some Crayfish, and wash them well in several
waters until quite clean and the water is left clear. Put a few
slices of carrots, onions, a little parsley, thyme, a bay-leaf, two
cloves, 1 wineglassful of vinegar, a little water, and salt and
pepper into a saucepan, and boil for an hour ; then drain off
the liquor and put it into another saucepan upon the fish, and
boil for twenty minutes, stirring slowly all the time. Let
them remain in the liquor until wanted; then remove, drain,
and take off all the small claws. They are then ready to
serve.
Page 526 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Pick the meat from the tails of twelve boiled Crayfish, dry the shells, and pound them all together in a mortar, adding loz. of good butter. Place the whole in a saucepan on a moderate fire, stirring until it clarifies, then strain it through a napkin, letting it drop into cold water. When congealed, take it out and place in a warm basin, stirring until it takes the colour.
Crayfish Cheeses with Jelly. —Take three dozen Crayfish, boil them, remove the flesh from the tails and claws, cut it up into small cubes, and mix with them the fillets of four anchovies, also cut up into cubes, and 2 table-spoonfuls of capers. Thicken the mixture with mayonnaise sauce finished with a little aspic jelly. Take ten or twelve dariole moulds, place them on a baking-sheet, and put ice all round ; put at the bottom of each a round of sliced gherkins previously dipped into half-set aspic jelly. Mask the sides of the moulds with a layer of mayonnaise and aspic, and fill them with the prepared mixture ; lastly, mask the top with a layer of mayonnaise. Let the cheeses remain in the ice for an hour. When wanted to be served, turn them out and arrange on a dish, garnishing with parsley.
Crayfish Croquettes. —Make a Crayfish salpigon, and keep it covered over. Take a little bechamel sauce, reduce it, and add a few table-spoonfuls of mushroom-liquor and a little cream ; when it is thick, put in 2 table-spoonfuls of cooked mushrooms cut up small, and a little Crayfish but’.er. Take it off the fire, carefully put in the salpigon, and pour the whole into a kitchen basin to cool. Shape the croquettes like corks, dip them in breadcrumbs, and fry in hot fat to a light brown colour. Take tliem out, put on a strainer to drain, and place in a group on a dish with a folded napkin laid on it.
Crayfish for Garnish. — (1) Take the required number of fish and plunge them into boiling salted water in which a little vinegar and a few chopped vegetables have been cooked. Put the pan on the fire and boil for eight or ten minutes longer. Toss them in the pan frequently until they are done.
(2) Take some Crayfish, and wash them well in several waters until quite clean and the water is left clear. Put a few slices of carrots, onions, a little parsley, thyme, a bay-leaf, two cloves, 1 wineglassful of vinegar, a little water, and salt and pepper into a saucepan, and boil for an hour ; then drain off the liquor and put it into another saucepan upon the fish, and boil for twenty minutes, stirring slowly all the time. Let them remain in the liquor until wanted; then remove, drain, and take off all the small claws. They are then ready to serve.
Records on this page
CrayfishCrayfish Cheeses with JellyCrayfish Croquettes