Crayfish a la Bordelaise

Ingredients

• twenty-five crayfish
• one sliced onion
• a handful of parsley
• two pinches of salt
• four of pepper
• one gill of chablis or sauterne

Method

1. 1

   Wash crayfish and place in a stewpan with wine, onion, parsley, salt, and pepper.

2. 2

   Boil for ten minutes, tossing three times.

3. 3

   Drain and serve garnished.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

Crayfish a la Bordelaise. Pick and wash the crayfish, put them into a stewpan with some French white wine, sliced onions, parsley, salt, pepper, and grated nutmeg ; toss the fish over the fire till they arc done, then drain and keep them warm. SHELLFISH. 55 Cut some carrots and onions in very small dice, fry them in butter till they are coloured, moisten them with chablis, and glaze them ; pour in some Espagnole sauce, and strain in through a tammy the liquor in which the crayfish have been cooked. Reduce the whole, and add some chopped parsley and cayenne pepper. Pile the crayfish high, and pour the sauce over them. Crayfish (for a Ball Supper Dish). Take twenty-five crayfish, wash them well, and put them into a three-quart stewpan, with one sliced onion, a handful of parsley, two pinches of salt, and four of pepper, with one gill of chablis or sauterne

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