Crayfish a la Lorraine

Ingredients

• two dozen selected Crayfish
• lib. of uncooked ham
• 2 table-spoonfuls of flour
• a little boiled milk
• a little parsley

Method

1. 1

   Clean Crayfish and boil in white wine until done.

2. 2

   Drain and reserve the liquor.

3. 3

   In a stewpan, warm diced ham with butter, add flour, then boiled milk and Crayfish liquor.

4. 4

   Stir until boiling and frothy, then add butter and parsley.

5. 5

   Pour sauce over Crayfish on a dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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 Lorraine. — Take two dozen selected Crayfish, thoroughly clean them, put into a saucepan with suffi- cient white wine to cover them, and boil until done ; Crayfish — continued. then take them out, drain, and put the liquor on one side for further use. Take lib. of uncooked ham and cut it into small dice, place it in a stewpan with a little butter to warm, and add 2 table-spoonfuls of flour. Fry all these together for a few minutes, adding a little boiled milk and the liquor of the Crayfish. Stir until it boils, and reduce till frothy and succulent, when the pan must be removed to the side and a lump of butter and a little parsley

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