Crawfish Bordelaise

Ingredients

• Crawfish is considered a very choice aliment.
• saute w. butter
• Saut§ w. Mirepoix

Method

1. 1

   Saute crawfish with butter and Mirepoix, then add brandy and white wine, reduce the sauce, and serve.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 75. The excerpt below is the record exactly as published.

Crawfish is considered a very choice aliment. The Crustaces, Bisque Soup, a la Bordelaise, en Buisson and a la Nantua, all have a universal reputation. Toi ac¬ commodate guests who are not experts in removing the shells, they can be served without. NOTE — Before cooking, remove the intestinal bowels. — 153 — GAN CEL’S CULINARY ENCYCLOPEDIA Abbreviations: Same as those for “Fish,” Americaine, See “Lobster Americaine.” Same sa. Bordelaise, Saut§ w. Mirepoix, Bordelaise, burned w. brandy and wh, wi., Veloute sa., reduce sea., butter and fi-her. Buisson, A cluster of crawfish, served cold, cooked w. court-bouillon aromatics, highly sea. Coquille, Crawfish tails served in silver or scallop shells, thi. divers sa. according to the name, Nantua, Mornay, etc., cold in aspic w. jelly. Liegeoise, Cooked in court-bouillon, redu., butter and fi-her. Magenta, Mirepoix Bordelaise, cut thin, fried in oil same as Bordelaise, add pounded tom., chopped green basil. Mariniere, Tails saute in butter, Mariniere sa. Mousse or Souffles (S'ee “Farces Crustaces”), In dec. mould or sprinkled, crawfish fo. meat, Nantua sa. Nage, Cooked in court-bouillon, highly sea., hot or cold. See “Crab.” Nantua, Tails without shell in Nantua sa. GEuf, Egg, crawfish fo. meat, in pigeon’s egg shape or salpicon, divers sa., served in nests. Voltaire, Tails without shell in American sa. FROGS’ LEGS (Grenouilles) Frogs are considered a great delicacy. The English call the French “Jack Frog” and we return the compli¬ ment by calling them “John Bull.” Notwithstanding this criticism we are the masters in preparing them. The frog, to be good, should be eaten very fresh, and this is a simple method. Sprinkle with salt, and if the nerves contract, they are fresh; if not, they should not be eaten. All preparations for cook¬ ing frogs are excellent, such as: fried, saute, a la Poulette, etc. Frogs, nowadays, are served boneless to facilitate the service. — 154 — FROGS’ LEGS Abbreviations: Same as those for “Fish.” Bordelaise, With or without bones, saute w. butter on Bordelaise sa. Bouillies (Boiled), Cooked w. court-bouillon, ready for divers styles. Canadienne, Boneless, w. Newburg sa., in crustade, cov. w. fish fo. mousseline, baked five minutes. Croustades, All kinds of frog meat, served in crustade, gar. and sa. according to the name. D'Antin, Saute w. butter and chopped mu., thi. Colbert sa., fi-her. Duquesne, In mould, sprinkled w. coral, surrounded fish fo., center filled w. boneless frogs, thi. Newburg sa., same sauce around. Figaro, Saute in butter, w. onions, green and sweet peppers, cut in dice, pounded tom., sea., fi-her. Fines-Herbes, Sea. lightly in flour, saute w. butter and fi-her.; chopped shallots facultative. Frites (Fried), Sea., milk and flour or breaded English style; also fried in butter, served divers cold sa. Gratin, Boneless, in border, in shell, baked, gar. and sa. according to the style. Grillees, Lightly marinated w. oil and lemon or butter. “Broiled,” cold sa. or hot. Lilloise, Saute w. scraped pork, pounded tom., anchovy essence, taragon, butter. Marin iere, Saute w. butter, MariniSre sa. Meuniere, Sea., milk and flour, saute w. butter, cov. w. Meuniere butter. Mousseline, In mould, dec. or sprinkled, fo-meat. See “Timbale” and “Mousse,” gar. and sa. according to the name. Omelette, Cooked, boneless, saute w. butter and mixed w. eggs. Nymphe, Legs poached in w. h. wi., when cold cov. w. chaud-froid sa., add coulis of crawfish and paprika, dec. w. taragon and chervil leaves, in champagne jelly. Paysanne (Peasant style), Saute and butter, thi. w. ere. sa. and chives. 155 — GANCEL’S CULINARY ENCYCLOPEDIA Roulette, Saute w. butter ,add poulette sa., chives. Princess, Boneless, in cassolette or cotelette shape, gar. w. asp. tips, ere. sa. around. Provengale, Saute w. butter and shallots, pounded tom., garlic, fi-her. Renaissance, Boneless, in crust or fancy basket, thi. Newburg sa., sliced truf. Sous Cloche (Under Bell), Boneless, in Mariniere sa. or another, on toast. Timbale, Boneless, dec. mould or paste, gar. and sa. ac¬ cording to the name. LOBSTERS and SPINY LOBSTERS (Homard et Langouste) In culinary art the lobster is considered one of the best of the deep-sea fishes. There are a great many different varieties, and also different styles of prepa¬ ration, which makes them an aliment of first choice. Baked Spiny Lobster Lobsters should be brought into the kitchen alive. They are of a dark green color and become red in the cooking. Never cook a dead lobster, nor eat any canned ones, as they are generally indigestable and sometimes poisonous. The spiny lobster is prepared in the same manner as the lobster, only the meat is harder. REMARKS — For lobster meat for divers uses, see under heading of Salpicon. — 156 — LOBSTERS AND SPINY LOBSTERS Abbreviations: Same as those for “Fish” Armenonville, Tails cooked and sliced, thi. w. Newburg sa., crawfish butter and fresh jul. of mu., truf., chaf¬ ing dish. Americain, Sliced raw, saute in oil and butter, sea., moistened w. wh. wi. and burned brandy, chopped shallots and tom., glace meat, fish fumet, cayenne pepper, chopped parsley, cov. and cook 20 min., take out the lobster, reduce the sa. w. chopped coral, but¬ ter, taste and cov. the lobster. (Creation of Peter’s Cafe Americain, Paris.) Served in silver timbale. Angiaise, Tails sliced, ere. sa. w. sliced mu. and bottom artichokes. Archiduc, Tails sliced, burned w. brandy, moistened w. madeira or port wi., thi. ere., butter. Aspic, In dec., mould, sliced, cov. chaud-froid sa. in jelly. Belleclair, Tails sliced, thi. Newburg w. Paprika and sweet peppers, fil. in lobster shell, glazed. Bonnefoy, Sliced raw, same as “Americaine,” add Mire¬ poix composition, sliced in triangle shape w. sliced fresh mushrooms. Bordelaise, Sliced raw same as “Crawfish Bordelaise

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