Chicken with Cray Fish Butter (Poularde au Beurre d'Ecrivisses)

Ingredients

• 1 cup bread crumbs
• 1/2 pound lean veal
• 1/2 pound ham
• 1 tablespoon minced onion
• 1 teaspoon minced parsley
• 1/4 teaspoon minced thyme
• 1/4 bay leaf, minced
• Salt and pepper
• 1 egg
• 2 tablespoons butter
• 1 fat chicken
• 3 dozen crayfish
• 1 herb bouquet
• 3 cloves
• 6 allspice
• 12 peppercorns
• 1 onion, sliced
• 3 tablespoons wine vinegar
• Salt
• 2 cups white wine
• 1/2 pound fresh butter

Method

1. 1

   Soak bread in water and squeeze dry.

2. 2

   Add veal, ham, onion, parsley, thyme, bay leaf and seasonings and put through food grinder.

3. 3

   Mix thoroughly with egg.

4. 4

   Stuff chicken and sew up.

5. 5

   Roast with butter, basting frequently.

6. 6

   For crayfish butter, wash crayfish.

7. 7

   Boil remaining ingredients except wine and butter in 2 quarts of water for 1/2 hour.

8. 8

   Strain, add wine, bring to a boil, add crayfish and cook 20 minutes.

9. 9

   Let cool in liquor.

10. 10

    Drain, saving liquid; shell and save tails.

11. 11

    Grind shells fine and mix with melted butter.

12. 12

    Heat 5 minutes.

13. 13

    Cool slightly and rub through a sieve into ice water.

14. 14

    Gather up butter, heat, add tails and serve with chicken.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 141. The excerpt below is the record exactly as published.

CHICKEN WITH CRAY FISH BUTTER (Poularde au Beurre d'Ecrivisses) 1 cup bread crumbs Yi pound lean veal Yi pound ham 1 tablespoon minced onion 1 teaspoon minced parsley !/4 teaspoon minced thyme !/4 bay leaf, minced Salt and pepper 1 egg 2 tablespoons butter 1 fat chicken Crayfish Butter 3 dozen crayfish 1 herb bouquet 3 cloves 6 allspice 12 peppercorns 1 onion, sliced 3 tablespoons wine vinegar Salt 2 cups white wine Yi pound fresh butter

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