Scalloped Crayfish-Tails

Ingredients

• some veloute sauce
• a little essence of mushrooms
• a little fresh butter
• a little Crayfish butter
• 1 table-spoonful of finely-minced parsley
• a little lemon-juice
• a few fried breadcrumbs

Method

1. 1

   Cut Crayfish tails into pieces, mix with veloute sauce, essence of mushrooms, butter, Crayfish butter, parsley, and lemon juice.

2. 2

   Fill scallop shells, sprinkle with breadcrumbs, and warm in the oven before serving.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 531. The excerpt below is the record exactly as published.

Scalloped Crayfish-Tails. — Remove the tails from some Crayfish, and cut them into three pieces. Put some veloute sauce into a stewpan with a little essence of mushrooms, and reduce it ; then add a little fresh butter, and also a little Crayfish butter to thicken it. Next add the tails and an equal bulk of mushrooms, 1 table-spoonful of finely-minced parsley, and a little lemon-juice. Mix well, and fill some scallop-shells or tin shell-shapes, sprinkling a few fried breadcrumbs

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