Crayfish Rissoles

Ingredients

• a dozen or so of middling-sized Crayfish
• the same quantity of cooked fish forcemeat
• the same bulk of mushrooms as of Crayfish
• a few table-spoonluls of bechamel sauce
• the yolks of two eggs
• a lump of Crayfish butter
• a little grated nutmeg to taste
• a baking-sheet covered with buttered paper

Method

1. 1

   Boil the Crayfish and remove the flesh.

2. 2

   Mix with the same quantity of cooked fish forcemeat and mushrooms in bechamel sauce.

3. 3

   Add yolks, Crayfish butter, and nutmeg.

4. 4

   Cool the mixture, then wrap in puff paste, cut into shapes, coat with egg and breadcrumbs, and fry in boiling lard until golden.

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. Rissoles. — Take a dozen or so of middling-sized Cray- fish, and boil them in the ordinary way. Remove the flesh from the tails and claws, cut it up into small pieces, and put them in a basin with the same quantity of . cooked fish force- meat, likewise cut up. Then take the same bulk of mushrooms as of Crayfish, and put them into a saucepan with a few table-spoonluls of bechamel sauce. Place the pau on a sharp fire in order to reduce the quantity, adding afterwards a little of the liquor of the Crayfish. Stir it until it becomes thick, and then add the Crayfish and forcemeat. Let the whole boil up once, remove the pan to the side of the fire, and add the yolks of two eggs and a lump of Crayfish butter, also a little grated nutmeg to taste. Pour it into a basin and let it cool. Next make lib. of puff paste, cut it in halves, roll it out, one half after the other, into square thin flats. Put some small balls of tiie Crayfish mixture, about the size of a walnut, on the first flat about Ijin. apart. Damp the paste and fold it in a straight line so as to cover the mixture, and fix it between each ball by pressing it down with the finger. Take a plain or fluted biscuit-cutter about 2in. in diameter, and cut out the rissoles in the shape of a crescent. As soon as the first row of rissoles is ready, cut the flat straight with a knife, and commence another row in the same way, until all the mixture is used up. Put each rissole into well-beaten egg, then into breadcrumbs, rubbing them over with the hand to spread the crumbs over equally, and place them on a baking-sheet covered with buttered paper

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