Crayfish a la Mariniere

Ingredients

• a dozen or two of Crayfish
• an onion, chopped up finely
• a lump of butter
• a little cayenne
• the juice of a lemon

Method

1. 1

   Boil Crayfish with wine, drain and clarify the liquor.

2. 2

   Fry chopped onion lightly, add Crayfish liquor and wine, boil briefly.

3. 3

   Thicken with butter, breadcrumbs, parsley, cayenne, and lemon juice.

4. 4

   Pour sauce over Crayfish on a dish.

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 Mariniere. — Take a dozen or two of Crayfish, remove the small claws, put them in a stewpan, and boil with wine until done ; drain off the liquor, let it settle, and then pass it through a fine cloth to clarify it. Take an onion, chop it up finely, and fry lightly, so that it does not colour at all. Pour in a little of the Crayfish liquor and a little wine, and boil for two or three minutes ; next put in a lump of butter worked into some breadcrumbs and finely- chopped parsley to thicken it, and lastly add a little cayenne and the juice of a lemon

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