Crayfish Croquettes
From The encyclopædia of practical cookery, 1890
Serves 1
Drain and serve in a group on a dish.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 526. The excerpt below is the record exactly as published.
Crayfish Croquettes. —Make a Crayfish salpigon, and keep it covered over. Take a little bechamel sauce, reduce it, and add a few table-spoonfuls of mushroom-liquor and a little cream ; when it is thick, put in 2 table-spoonfuls of cooked mushrooms
Cook this with the app: pantry check, scaling, and the assistant.