Roast Sea Crayfish

Ingredients

• the crayfish
• melted butter
• a wine-glassful of champagne
• salt
• a little mixed spice
• flavour it with lemon-juice

Method

1. 1

   Skewer the crayfish on to the spit, and roast before a large fire; baste with melted butter mixed with champagne and seasoned with salt and pepper; when done, which you can tell by the shell getting soft, dish up, pass the dripping through a sieve, and flavour it with lemon-juice, a wine-glassful of champagne, a pinch of salt, and a little mixed spice; pour over the crayfish, and serve.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 93. The excerpt below is the record exactly as published.

Roast sea crayfish. Tomates farcies. Stuffed tomatoes. Tartelettes de groseilles rouges. Red gooseberry tartlets. Rice and leek soup. Cut up your leeks, and cook in thick veal stock, with two onions stuck with cloves, celery leaves, salt and pepper ; when done, pass through a tammy with a lump of butter; add some rice to the purée, which has been boiled, and also mixed with butter, and warm in a stew-pan. Serve when thoroughly done. Calf’s brain fritters. Cook the brains the same as for stewed calfs head (see 24th of January) ; drain, slice them, dip into batter, and fry until a good colour ; dish up in a pyramid, covered with Italian sauce. Roast sea crayfish. Skewer the crayfish on to the spit, and roast before a large fire ; baste with melted butter mixed with champagne and seasoned with salt and pepper; when done, which you can tell by the shell getting soft, dish up, pass the dripping through a sieve, and flavour it with lemon-juice, a wine-glassful of champagne, a pinch of salt, and a little mixed spice

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