Crayfish, Bordelaise Style

Ingredients

• two dozen selected crayfish
• in a pan with water and a little milk
• place on a strainer to drain
• make a good mirepoix of vegetables
• add to the liquor
• one small wineglassful of cognac
• two or three tablespoonfuls of Madeira
• throw in the crayfish
• add slowly one pint of veloute sauce
• one-fourth pound of good butter
• a small piece of crayfish butter
• one tablespoonful of finely chopped parsley

Method

1. 1

   Soak crayfish, drain, and prepare mirepoix.

2. 2

   Boil with liquor, add crayfish, and reduce.

3. 3

   Stir in veloute sauce, butter, and parsley.

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, Bordelaise Style. Place two dozen selected crayfish in a pan with water and a little milk mixed, and allow them to soak for two or three hours; then remove them and place on a strainer to drain. In the meantime make a good mirepoix of vegetables with Bor* SHELL-FISH. 97 deaux wine, and add to the liquor a bunch of parsley, a slice of raw ham, one small wineglassful of cognac, two or three tablespoonfuls of Madeira and a little salt. Put the lid on the stewpan, place it on the fire, and let boil five or seven minutes; when it is boiling hot throw in the crayfish, and leave for ten minutes, after which pour the liquor through a sieve; reduce it to half, adding slowly one pint of veloute sauce. When sufficiently reduced strain it through a cloth into another pan, and stir in one- fourth pound of good butter, a small piece of crayfish butter, and one tablespoonful of finely chopped parsley

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