Cullis of Crayfish or Lobsters

Ingredients

• some middling sized crayfish
• seasoned with salt
• pepper
• sweet herbs
• onions cut in slices
• a bit of veal the bigness of your fist
• a small bit of ham
• an onion cut in four
• some cloves
• sweet basil in branches
• a lemon pared and cut into slices

Method

1. 1

   Cook crayfish with salt, pepper, herbs, and sliced onions.

2. 2

   Pick tails and pound shells in mortar.

3. 3

   Sweat veal, ham, and onion gently, moisten with broth, add spices and lemon.

4. 4

   Skim fat, thicken with stock cullis, add crayfish, strain, and keep for use with first courses.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 96. The excerpt below is the record exactly as published.

Cullis of Crayfish or Lobsters. Take some middling sized crayfish, put them over the fire, seasoned with salt, pepper, and sweet herbs, and onions cut in slices ; being done, take them out, pick them, and keep the tails after they are scaled ; pound the rest together with the shells in a mortar (the more they are pounded the finer your cullis will be) . Take a bit of veal the bigness of your fist, with a small bit of ham and an onion cut in four and put it to sweat very gently ; moisten it with broth, put in it some cloves, sweet basil in branches, some mushrooms, with a lemon pared and cut into slices

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