Krebs-Sauoe (Crayfish Sauce)

Ingredients

• 15 crayfish
• 3 oz. butter
• i-J- pint stock
• 2 oz. flour
• I teaspoonful capers
• I Sardelle
• Lemon juice

Method

1. 1

   Brush the crayfish well and boil them 15 minutes in water with salt.

2. 2

   Then break off the claws and tails, extracting the meat and taking out the 'cream.' Remove the gray threads at the side, and the galls and entrails.

3. 3

   Pound up the shells in a mortar, melt the butter in a saucepan, put in the pounded shells and fry for 3 minutes; strew in the flour, fry another minute, stir in the stock and boil gently for a quarter of an hour.

4. 4

   Now strain through a wire sieve, add the capers and the Sardelle, finely chopped, lemon juice and salt to taste, stir in the yolks of eggs and the meat of the crayfish and serve.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 30. The excerpt below is the record exactly as published.

Krebs-Sauoe. (Crayfish Sauce.) Far 6 Persons. 15 crayfish. 3 oz. butter. i-J- pint stock. 3 yolks of eggs. Time of Preparation : i\ hour. 2 oz. flour. I teaspoonful capers. I Sardelle. Lemon juice

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