Crayfish a la Poulette

Ingredients

• any Crayfish that are too small for other uses
• 4oz. of butter
• 2 table-spoonfuls of veloute sauce
• the juice of a lemon
• a little chopped parsley

Method

1. 1

   Clean small Crayfish, shake to remove water.

2. 2

   Make a sauce with butter, veloute sauce, parsley, and lemon juice.

3. 3

   When thick, add Crayfish and serve hot.

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 Poulette. —Take any Crayfish that are too small for other uses, remove the small claws, put the fish in a cloth and shake them well, so that no water remains in them. Make a sauce in the usual way, with 4oz. of butter, 2 table-spoonfuls of veloute sauce, a little chopped parsley, and the juice of a lemon

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