Crayfish Boiled in Court Bouillon

Ingredients

• Put some butter in a stewpan
• a little celery root
• onion
• and leek
• add a little white wine
• salt
• a small bunch of parsley
• a few peppercorns
• twenty-five live crayfish
• reduce it by boiling to half its original quantity
• add a small piece of butter

Method

1. 1

   Fry butter, celery, onion, and leek.

2. 2

   Add wine, salt, parsley, and peppercorns.

3. 3

   Boil, add crayfish, cover, and boil again.

4. 4

   Drain and serve with reduced liquid.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 38. The excerpt below is the record exactly as published.

Crayfish Boiled in Court Bouillon. Put some butter in a stewpan, and add a little celery root, onion and leek, all finely minced, place the pan on a moderate 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 throw in twenty-five live crayfish; cover over the pan and boil for eight minutes longer. Toss them in the pan a little, remove, place on a strainer to drain, and then on a dish. Strain the liquid, reduce it by boiling to half its original quantity, add a small piece of butter

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