Crayfish Pudding

Ingredients

• half a hundred crayfish
• boil them in broth
• the white of a fowl minced fine
• panada of cream very dry
• fine spices
• salt
• some spoonfuls of rich gravy
• some fat livers cut in slices and also into dice

Method

1. 1

   Boil crayfish, remove shells, pound the claws to make butter.

2. 2

   Cut tails into dice, mix with fowl, panada, onions, livers, butter, gravy, spices, and salt.

3. 3

   Tie up and cook as white puddings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 113. The excerpt below is the record exactly as published.

Crayfish Pudding. Take half a hundred crayfish and boil them in broth ; remove the shell from the claws and tail, and suppress that of the bodies : dry the former, pound and make a butter of it. Cut the tails into dice, put them into a stew-pan with the spawn ; take the white of a fowl minced fine, panada of cream very dr}-, some roasted onions, some fat livers cut in slices and also into dice ; mingle with the butter some spoonfuls of rich gravy, fine spices, and salt

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