Crayfish Nudels. — Prepare the nudel-paste with the yolks of three eggs, working them together with sufficient flour to make a stiff dough ; divide this into six equal portions, shape them into balls, and roll them out. Put the nudels in a saucepan with sufficient milk to cook them, and boil until tender. Beat the yolks of four eggs and stir them in with the nudels, add 2oz. of Crayfish butter, and continue stirring until dis- solved. Season to taste with salt, and then mix in the whites of the four eggs, which should have been whisked to a stiff froth. Thickly butter the interior of a mould with Crayfish butter✪ Crayfish Nudels, turn the nudels into it, put a few bits of Crayfish butter on the top, and bake in a moderate oven. When the nudel mixture is browned and lightly caked over the top, turn it out of the mould on to a dish, and serve. Crayfish Omelet. —(1) Take two dozen tails of boiled Cray- fish and cut them up into dice. Remove the flesh from the claws, chop it up with the trimmings of the tails and an equal quantity of fresh mushrooms, put them into a basin, and add ten eggs, a little salt and nutmeg to season, and a small pinch of finely-chopped parsley ; whip them well for two or three minutes. Put 4oz. of butter into an omelet-pan and warm it, add the eggs, &c., let it thicken a little, and then put the tails — previously mixed with 1 table-spoonful of white sauce✪ Crayfish Omelet reduced with a little meat glaze — in the centre. Take out the omelet when cooked, roll it up, put it into an oblong dish, and serve. (2) Stew twelve Crayfish-tails in a saute-pan on the hot stove with Joz. of butter, letting them cook for five minutes. Break twelve eggs into a bowl, add 5 teacupful of cream and 1 pinch ■of finely-chopped parsley, season with 1 pinch of salt and 459 Crayfish — continued. 'x pinch of pepper, then beat it up sharply for four minutes. Make an omelet and fold up the side opposite the handle of the pan. place the Crayfish right in the centre, fold up the other side, turn it on to a hot dish, and serve. Crayfish Pudding1. — (1) Put Jib. of breadcrumbs into a basin with some warm milk, and let them soak for five minutes ; then take them out, press well, and put them into a stewpan. Place the pan on the fire to warm, and with a spoon well work the crumbs ; then put the pan on the side of the fire »and add one eg'g, a little caster sugar, and 2 table-spoonfuls of flour. Warm 4oz. of Crayfish butter and 2oz. of other butter in a basin and thoroughly work with a spoon ; when beginning to cream, add, one at a time, the yolks of six eggs and 4 table-spoonfuls of vanilla sugar. When the mixture is quite frothy, add the breadcrumbs and the well-whisked whites of five eggs✪ Crayfish Pudding. Turn it at once into a cylinder-mould previously buttered and floured, and put it in the bain-marie for forty- five minutes, to poach. When ready, turn it out on to a dish and mask it with vanilla cream.

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Crayfish Nudels. — Prepare the nudel-paste with the yolks of three eggs, working them together with sufficient flour to make a stiff dough ; divide this into six equal portions, shape them into balls, and roll them out. Put the nudels in a saucepan with sufficient milk to cook them, and boil until tender. Beat the yolks of four eggs and stir them in with the nudels, add 2oz. of Crayfish butter, and continue stirring until dis- solved. Season to taste with salt, and then mix in the whites of the four eggs, which should have been whisked to a stiff froth. Thickly butter the interior of a mould with Crayfish butter, turn the nudels into it, put a few bits of Crayfish butter on the top, and bake in a moderate oven. When the nudel mixture is browned and lightly caked over the top, turn it out of the mould on to a dish, and serve. Crayfish Omelet. —(1) Take two dozen tails of boiled Cray- fish and cut them up into dice. Remove the flesh from the claws, chop it up with the trimmings of the tails and an equal quantity of fresh mushrooms, put them into a basin, and add ten eggs, a little salt and nutmeg to season, and a small pinch of finely-chopped parsley ; whip them well for two or three minutes. Put 4oz. of butter into an omelet-pan and warm it, add the eggs, &c., let it thicken a little, and then put the tails — previously mixed with 1 table-spoonful of white sauce reduced with a little meat glaze — in the centre. Take out the omelet when cooked, roll it up, put it into an oblong dish, and serve. (2) Stew twelve Crayfish-tails in a saute-pan on the hot stove with Joz. of butter, letting them cook for five minutes. Break twelve eggs into a bowl, add 5 teacupful of cream and 1 pinch ■of finely-chopped parsley, season with 1 pinch of salt and 459 Crayfish — continued. 'x pinch of pepper, then beat it up sharply for four minutes. Make an omelet and fold up the side opposite the handle of the pan. place the Crayfish right in the centre, fold up the other side, turn it on to a hot dish, and serve. Crayfish Pudding1. — (1) Put Jib. of breadcrumbs into a basin with some warm milk, and let them soak for five minutes ; then take them out, press well, and put them into a stewpan. Place the pan on the fire to warm, and with a spoon well work the crumbs ; then put the pan on the side of the fire »and add one eg'g, a little caster sugar, and 2 table-spoonfuls of flour. Warm 4oz. of Crayfish butter and 2oz. of other butter in a basin and thoroughly work with a spoon ; when beginning to cream, add, one at a time, the yolks of six eggs and 4 table-spoonfuls of vanilla sugar. When the mixture is quite frothy, add the breadcrumbs and the well-whisked whites of five eggs. Turn it at once into a cylinder-mould previously buttered and floured, and put it in the bain-marie for forty- five minutes, to poach. When ready, turn it out on to a dish and mask it with vanilla cream.

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