Crayfish

Ingredients

• twenty-five live Crayfish
• a small bunch of parsley
• a few peppercorns
• a little white wine
• salt

Method

1. 1

   Finely mince celery-root, leek, and onion.

2. 2

   Fry them in a pan over a slow fire.

3. 3

   Add white wine, salt, parsley, and peppercorns.

4. 4

   Boil for 7-8 minutes, then add Crayfish and boil for another 7-8 minutes.

5. 5

   Drain and place on a dish.

6. 6

   Strain the liquid, reduce it by boiling to half, add butter, and pour over the Crayfish.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 525. The excerpt below is the record exactly as published.

a little white wine, salt, a small bunch of parsley, and a few peppercorns. Boil for seven or eight minutes, and then put in twenty-five live Crayfish ; cover over the pan, and boil for seven or eight minutes longer. Toss them a little in the pan, take them out, put on a strainer to drain, and place on a dish. Strain the liquid, reduce it by boiling to half its original bulk, add a little piece of butter, and pour it over. Crayfish Butter. -(1) Take the shells and small claws of some Crayfish, put them into a mortar with a large lump of butter, and pound them well until they become a paste. Put this into a stewpan, and put the stewpan into the bain- marie. When the mixture is quite hot, pass it through a tammy into a basin of cold water, and let the butter rise to the top ; it is then ready for use. For details respecting Culinary Processes, Utensils, Sauces, ice., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Crayfish — continued. (2) Pick the meat from the tails of twelve boiled Crayfish, dry the shells, and pound them all together in a mortar, adding loz. of good butter. Place the whole in a saucepan on a moderate fire, stirring until it clarifies, then strain it through a napkin, letting it drop into cold water. When congealed, take it out and place in a warm basin, stirring until it takes the colour. Crayfish Cheeses with Jelly. —Take three dozen Crayfish, boil them, remove the flesh from the tails and claws, cut it up into small cubes, and mix with them the fillets of four anchovies, also cut up into cubes, and 2 table-spoonfuls of capers. Thicken the mixture with mayonnaise sauce finished with a little aspic jelly. Take ten or twelve dariole- moulds, place them on a baking-sheet, and put ice all round ; put at the bottom of each a round of sliced gherkins pre- viously dipped into half-set aspic jelly. Mask the sides of the moulds with a layer of mayonnaise and aspic, and fill them with the prepared mixture ; lastly, mask the top with a layer of mayonnaise. Let the cheeses remain in the ice for an hour. When wanted to be served, turn them out and arrange on a dish, garnishing with parsley. Crayfish Croquettes. —Make a Crayfish salpigon, and keep it covered over. Take a little bechamel sauce, reduce it, and add a few table-spoonfuls of mushroom-liquor and a little cream ; when it is thick, put in 2 table-spoonfuls of cooked mushrooms cut up small, and a little Crayfish but’.er. Take it off the fire, carefully put in the salpiQon, and pour the whole into a kitchen basin to cool. Shape the croquettes like corks, dip them in breadcrumbs, and fry in hot fat to a light brown colour. Take tliem out, put on a strainer to drain, and place in a group on a dish with a folded napkin laid on it. Crayfish for Garnish. — (1) Take the required number of fish and plunge them into boiling salt

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