Crayfish a la Bordelaise

Ingredients

• two dozen selected Crayfish
• 1 small wineglassful of cognac
• 2 or 3 tablespoonfuls of Madeira
• a bunch of parsley
• a slice of uncooked ham
• 1 pint of veloute sauce
• jib. of good butter
• a little piece of Crayfish butter
• a little salt

Method

1. 1

   Soak Crayfish in water and milk for 2 hours, then drain.

2. 2

   Prepare a mirepoix with Bordeaux wine, add parsley, ham, cognac, Madeira, and salt.

3. 3

   Boil for 5-6 minutes, add Crayfish, and cook for 10 minutes.

4. 4

   Strain and reduce the liquor, then stir in butter and Crayfish butter.

5. 5

   Arrange Crayfish on a dish and garnish with parsley.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 524. The excerpt below is the record exactly as published.

Crayfish a la Bordelaise.— This is a very celebrated mode of dressing Crayfish. Put two dozen selected Crayfish into a pan with water and a little milk mixed, and let them soak for two hours ; then take them out and put on a strainer to drain. In the meantime, make a good mi- repoix of vegetables with Bordeaux wine, and add to the liquor a bunch of parsley, a slice of uncooked ham, 1 small wineglassful of cognac, 2 or 3 table- spoonfuls of Madeira, and a little salt. Put the lid on the stewpan, place it on the fire, and boil for five or six minutes ; when boiling hot, put in the Crayfish, and let thorn remain for ten minutes, after which pour the liquor through a sieve ; reduce it to half, adding gradually 1 pint of veloute sauce. When suffi- ciently reduced, strain it through a cloth into another pan, and stir in jib. of good butter, a little piece of Crayfish butter

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