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Raki Nadziewane (Farced Crayfish)
From Banquets of the nations, 1911
Serves 6
Serve sauce separately.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 195. The excerpt below is the record exactly as published.
Raki Nadziewane. (Farced Crayfish.) Thirty crayfish well washed and boiled. Carefully take the meat out of shells without destroying them ; mince the meat fine, and mix with half a pint of boiled rice, a little butter, some finely-minced fennel, pepper and salt to taste. Add when cool three whole eggs
Cook this with the app: pantry check, scaling, and the assistant.