Crawfish Bordelaise

Ingredients

• 1 1/2 lbs. crawfish meat
• 1 tablespoonful minced onion
• 1/2 pt. cream sauce
• 1 tablespoonful butter
• 1 glass red wine
• 1/2 teaspoonful salt
• Few grains cayenne
• Few grains nutmeg
• 1 tablespoonful minced carrot

Method

1. 1

   Cook the carrot and onion in butter, add the wine, crawfish meat, and cream sauce with seasonings.

2. 2

   Boil up once and serve hot.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 66. The excerpt below is the record exactly as published.

1 teaspoonful salt 4 tablespoonfuls butter Few grains cayenne 2 tablespoonfuls brandy or Few grains mace sherry Cut the lobster meat into small pieces, cook them slowly in butter for five minutes, add the seasonings, brandy and sherry, and simmer five minutes longer. Combine the cream with the beaten yolks and pour slowly into the cooking mixture. Stir constantly for one and one-half minutes. Garnish with triangles of puff paste. 126 THE NEW ANNIE DENNIS COOK BOOK Shrimp Fricassee Boil and pick two plates of shrimps. Put into a saucepan one heaping tablespoonful of butter, into which mince half of a small onion, sprig each of thyme and parsley, and a pinch of pepper. Add shrimps, stir until brown, add one cup of milk, boil up and serve. Eat with boiled rice. To Pickle Shrimp Peel the shrimps; put them in a glass jar, first a layer of shrimps, then one of mixed spices, pepper and salt, until all the shrimps are in. Pour in a little water and boil (as directed for canning fruit). When done and cold, cover with good vinegar. They will be fit for use in twenty-four hours, and, if covered closely will keep for several weeks. Lobster Souffle 2 lb. lobster V2 cupful tomato sauce 3 tablespoonfuls mayonnaise V2 cupful Tarragon vinegar 1 cupful aspic jelly Cut the lobster into small pieces; put bands of writing paper, about two inches high, around as many ramekin cases as you wish to serve. Beat mayonnaise, aspic jelly, and tomato sauce together until they bet- gin to look white. Stir in the pieces of lobster, add the vinegar. Fill the ramekin cases and put away to stiffen in a very cold place. When set, take off the papers carefully, garnish with pounded coral or browned crumbs. Lobster Newburg Two cups of boiled lobsters cut in blocks, two table- spoonfuls of butter, one nutmeg, grated, one cup of rich cream, one^half cup of sherry wine, salt and pap- rika to taste, yolks of six eggs. Melt butter and stir in the eggs well beaten with the cream. Thicken by cooking, and serve hot with toast. THE NEW ANNIE DENNIS COOK BOOK 127 Crab Newburg Same as Lobster Newburg, replacing lobster with crab meat. Oyster Newburg Same as Lobster Newberg, only using oysters in place of lobsters. Crawfish Crawfish are inhabitants of fresh water streams. They have a striking resemblance to lobster in every respect, and are largely used by caterers for garnishes, sauces, salads, etc. Crawfish Bordelaise 1 V2 lbs. crawfish meat 1 tablespoonful minced onion V2 pt. cream sauce V2 teaspoonful salt 1 tablespoonful butter Few grains cayenne 1 glass red wine Few grains nutmeg 1 tablespoonful minced carrot

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