Crayfish Boiled in Court Bouillon

Ingredients

• some butter
• a little celery-root, finely minced
• leek, finely minced
• onion, finely minced
• a little white wine
• a small bunch of parsley
• a few peppercorns
• twenty-five live Crayfish

Method

1. 1

   Fry minced celery, leek, and onion in butter.

2. 2

   Add white wine, salt, parsley, and peppercorns.

3. 3

   Boil for 7-8 minutes, then add Crayfish and boil for another 7-8 minutes.

4. 4

   Drain 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 Boiled in Court Bouillon.— Put some butter into a stewpan and add a little celery-root, leek, and onion, all finely minced, place the pan on a rather slow fire, and fry them. Then add a little white wine, salt, a small bunch of parsley, and a few peppercorns. Boil for seven or eight minutes, and then put in twenty-five live Crayfish

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