Boiled Crayfish

Ingredients

• some live crayfish
• white wine
• equal quantities of water
• vinegar
• thyme
• laurel leaves
• carrots
• onions
• salt
• pepper

Method

1. 1

   Boil crayfish in white wine, water, and vinegar seasoned with thyme, laurel, carrots, onions, salt, and pepper for half an hour.

2. 2

   Add crayfish, ensuring they are well covered with sauce, boil for seven or eight minutes, then leave in the saucepan until cold.

3. 3

   Drain and serve with heads raised on a bed of parsley.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 19. The excerpt below is the record exactly as published.

Boiled crayfish. Boil some live crayfsh in white wine or equal quantities of water and vinegar, seasoned with thyme, laurel leaves, carrots, onions, salt, and pepper

Cook this with the app: pantry check, scaling, and the assistant.