The encyclopædia of practical cookery

Salpiçon of Crayfish. -Put 1 pint of bechamel sauce into a saucepan with four mushrooms, one truffle, and the meat from three Crayfish, all cut into dice ; thicken well, and let it cook for five minutes ; then serve. Scalloped Crayfish-Tails. — Remove the tails from some Crayfish, and cut them into three pieces. Put some veloute sauce into a stewpan with a little essence of mushrooms, and reduce it ; then add a little fresh butter, and also a little Crayfish butter to thicken it. Next add the tails and an equal bulk of mushrooms, 1 table-spoonful of finely-minced parsley, and a little lemon-juice. Mix well, and fill some scallop-shells or tin shell-shapes, sprinkling a few fried breadcrumbs over the top, place them in the oven for a few minutes to warm, and then serve. Stewed Crayfish. — Put the bodies and shells from the tails of lqt. of Crayfish into a mortar, crush them a little, put them into a saucepan with £ pint of white wine, or water slightly acidulated with vinegar, and add half a blade of mace ; cook gently for a-quarter-of-an-hour, stirring well, and strain the liquor into another saucepan. Put in the Crayfish-tails, half a grated nutmeg, 2oz. of butter rolled in flour, and a slight For details respecting Ordinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Crayfish — continued. seasoning of salt. Toss the pan for a few minutes, and cook until the preparation is done, which should be within half an hour of the commencement. Cover the bottom of a dish with slices of toast, pour the Crayfish mixture over, and use the claws for a g'arnish. Timbale of Crayfish. — A great number of Crayfish are required for this dish, so that it would be sufficient for a large party. Having picked out the tails of some 150 Crayfish, brush each over with warmed Crayfish butter. Have ready some very clear savoury jelly and a large timbale-mould, warm the jelly just to the liquid state, pick up each tail with a larding-needle or other convenient article, and dip each in the jelly ; then arrange them round the mould as shown Fig. 556. Timbale of Crayfish. in the drawing (see Fig. 556). The jelly will make them adhere to the mould. When the top is reached — remember the mould will be upside down, and should be packed in ice — leave the jelly fixing the tails to set. Pick out all the meat from the claws and bodies, and chop up very fine ; mix this mince with sufficient warmed jelly to fill the timbale, and leave that also to set. When the jelly is firm, dip the mould for an instant in hot water, wipe the mould, and then turn the timbale out on to a dish. Garnish with croutons of jelly and an attelette decorated with truffles. Sea-Crayfish. — Although the flesh of these ungainlylooking fish is coarse ancl lacks flavour, it admits of very nice treatment, as is shown in the following receipts : Roasted Sea-Crayfish.— Fasten a Sea-Crayfish on the spit in front of a clear fire, and roast it, basting it frequently with a preparation of butter melted and mixed with champagne and highly seasoned with salt and pepper. When the fish is done, which can be told by the softening of the shell, put it .on a dish, strain the basting liquor, flavour it with lemon-juice, add a little champagne, salt and pepper to taste, pour it over, and serve very hot.