Crayfish a la Provenpale

Ingredients

• two dozen Crayfish
• in a mirepoix
• a bottle of white wine
• a slice of ham
• 6oz. of butter
• 5 or 6 table-spoonfuls of tomato sauce
• a little cayenne

Method

1. 1

   Boil Crayfish in mirepoix with white wine and ham.

2. 2

   Drain and strain the liquor, reduce to half-glaze, adding gravy and tomato sauce.

3. 3

   Thicken with butter, serve Crayfish on a dish with sauce separately.

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.

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, place the pan on the fire again, and toss the fish so as to get them well mixed with the sauce. Take them .out when done, and dust over with a little fresh fennel (chopped finely) and a pinch of pepper, and spread over them a lump of butter broken to pieces. Place on a dish and pour the sauce over. 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, which, when it becomes thick, put in the fish and serve hot. Crayfish a la Provenpale. -Select two dozen Crayfish and boil them in a pan in a mirepoix with white wine, sweet herbs, and a slice of ham. When done, take out and let them drain. Strain the liquor through a sieve, add a little good gravy, and then reduce it to half-glaze, mixing in 5 or (i table-spoonfuls of tomato sauce. When it is sufficiently reduced, remove the pan to the side of the fire, let it simmer for a few minutes more, and add a little cayenne to season it. Take it from the side of the fire, and add to it 6oz. of butter

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