Crayfish Quenelles

Ingredients

• ilb. of Crayfish butter
• the beaten yolks of four eggs
• about 1 teacupful of grated breadcrumbs
• k table-spoonful of minced chives
• salt
• cayenne pepper
• a small quantity of grated nutmeg

Method

1. 1

   Warm the Crayfish butter slightly and beat it until creamy.

2. 2

   Mix it with the beaten yolks of four eggs and the minced fish.

3. 3

   Add the breadcrumbs, chives, salt, cayenne, and nutmeg.

4. 4

   Form into small egg-shaped pieces and boil in salted water for ten minutes.

5. 5

   Drain and serve on a hot dish.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 528. The excerpt below is the record exactly as published.

rayfish. Quenelles (German). — Pick the flesh out of the shells of several fresh Crayfish, and chop it as fine as possible. Prepare ilb. of Crayfish butter, warm it slightly, beat it vigor- ously until it begins to get creamy, then mix it with the beaten yolks of four eggs, and stir it into the minced fish ; add about 1 teacupful of grated breadcrumbs, k table-spoonful of minced chives, salt, cayenne pepper, and a small quantity of grated nutmeg

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