Bouchees of Crayfish

Ingredients

• two dozen Crayfish
• a little salt
• a few peppercorns
• some finely-chopped vegetables
• a bunch of parsley
• a little vinegar or white wine
• a dozen bouchees patties

Method

1. 1

   Put the Crayfish in a stewpan with salt, peppercorns, vegetables, parsley, and vinegar or white wine.

2. 2

   Cover and boil for eight or ten minutes.

3. 3

   Remove from heat, cool slightly, and take out the flesh from the tails and claws, cutting it into small pieces.

4. 4

   Thickening with reduced white sauce, fill the bouchees patties with the preparation and garnish with lobster coral and parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 523. The excerpt below is the record exactly as published.

Bouchees of Crayfish. — Take two dozen Crayfish and pint them in a stewptan with a little salt, a few pepipiercorns, some finely-choppjed vegetables, a bunch of piarsley, and a little vinegar or white wine ; cover over the pan, put it on a good fire, and boil for eight or ten minutes. Remove the pian from the fire, and when the fish have cooled a little, take out the flesh from the tails and claws and cut it up into small pieces, putting them into a small plan, and thickening with a little reduced white sauce. When wanted for serving, fill a dozen bouchees piatties

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