Crayfish Omelet
From Luncheon, 1888
Serve on a hot dish.
Presented as published in 1888. 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 Luncheon (1888) by Thomas J. Murrey, page 15. The excerpt below is the record exactly as published.
CRAYFISH OMELET. 47 Crayfish Omelet. — Boil one quart of live crayfish in well-salted water for twenty-five minutes ; drain and cool. Remove the shells, split the meat from each tail in two pieces length- wise, and remove the thread-like intestine found therein. Melt two ounces of butter, whip it to a cream while it is slowly melting. Dust in a saltspoonful of flour, a pinch of cayenne, a dash of nutmeg, and a gill of Rhine wine
Cook this with the app: pantry check, scaling, and the assistant.