Crayfish Sauce

Ingredients

• Take ^lb. of flour
• and butter
• add 3oz. of fresh butter
• 5 table-spoonfuls of Crayfish-tails

Method

1. 1

   Make a sauce by moistening flour and butter with water and fish liquor.

2. 2

   When thickened, add fresh butter and Crayfish tails.

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.

Crayfish sauce, flavouring with lemon-juice and a small quantity of cayenne pepper. When cooked, turn the contents of the mould on to a hot dish, pour the sauce round it, and serve. Crayfish. 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. Work the ingredients until well mixed, then divide the mixture with a table-spoon into small egg- shaped pieces; plunge these into a saucepan of boiling salted water, and boil for ten minutes. When cooked, drain the quenelles, put them on a hot dish over a folded napkin or an ornamental dish-paper, and serve. Crayfish. 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. Just previous to being served, throw them into boiling hog’s lard, and fry them for six or eight minutes, or until of a nice colour ; then take them out, put them on a strainer to drain, and serve on a dish with a cloth or napkin spread over it. For details respecting Culinary Processes, Utensils, Sauces, At. , referred to, see under their special heads. 460 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Crayfish — continued. Crayfish Salad with Aspic. — (1) Select three dozen Crayfish and boil them ; take them out when done, and let them cool. Remove the flesh from the tails and claws, put it into a basin, add a little seasoning, and cover with oil and vinegar. Take the small claws, remove the flesh from them, also the trimmings of the tails, mix them into a lettuce-and-cress salad cut up into shreds, season with salt, and add a little mayonnaise sauce to thicken. Take a plain border-mould, and put ice all round it. Next take four hard-boiled eggs, divide them in halves, dip them on one side only into a little half-set aspic jelly, and put them into the mould in an upright position with the points directed, to the bottom, cutting away a little of the sides to the shape of the side of the mould. In a few minutes’ time fill the mould up with aspic jelly, and let it get cold and set ; about fifteen minutes before it is wanted, turn it out on to a dish (quite cold). Arrange the salad in the shape of a pyramid in the cavity of the border. Take the tails one at a time, and with the aid of a larding-needle place them in a circle on the salad (see Fig. 551). Garnish an attelette skewer with a truffle, and put it in the top. Serve a sauceboatful of mayonnaise sauce with this. (2) Many varieties of this very pretty salad can be arranged by artistic cooks. The half eggs may be omitted, and the jelly border ornamented with glaze (see Fig. 555). Fig. 555. Crayfish Salad with Asric (No. 2). Crayfish. Sauce. — Take ^lb. each of flour and butter, and moisten with a little water and the liquor that any fish has been cooked in (but having the fat removed), and with them make a sauce. When it thickens in boiling, add 3oz. of fresh butter, a small lump of Crayfish butter, and 5 table -spoonfuls of Crayfish-tails

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