Crayfish a la Polonaise

Ingredients

• three dozen selected Crayfish
• two onions
• one large carrot
• a parsley-root
• a celery-root
• a bottle of white wine
• ilb. of butter
• 2 handfuls of breadcrumbs
• 1 pint of good sour cream
• some peppercorns
• cumin-seed
• a little salt

Method

1. 1

   Wash Crayfish and drain.

2. 2

   Fry finely chopped vegetables in butter, add white wine, then Crayfish with spices.

3. 3

   Boil for 8 minutes, drain, and keep hot.

4. 4

   Brown butter, add breadcrumbs, then Crayfish.

5. 5

   Mix with sour cream, dust with fennel and pepper, and serve.

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.

Crayfish a la Polonaise. -Take three dozen selected Cray- fish, wash them well while still alive, and then put them on a strainer to drain. In the meantime take two onions, one large carrot, and a parsley- and a celery-root, chop them up very finely, fry in a stewpan with a lump of butter, and add a bottle of white wine. Place the stewpan back on the fire, and as soon as it begins to boil put in the Crayfish, some peppercorns, cumin-seed, a bunch of parsley and fennel, and a little salt. Put the cover on the pan and boil up quickly for eight minutes ; then take out the fish, drain them, and remove their small claws, keeping the fish still hot. Take ilb. of butter, put it into a stewpan, warm it until it gets of a light brown colour, add 2 handfuls of breadcrumbs, and then the Crayfish. Pour in 1 pint of good sour cream

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