Sea-Crayfish a la Bordelaise

Ingredients

• two tails of uncooked Sea-Crayfish
• one onion chopped very fine
• a little oil
• a bunch of parsley
• a sprig of thyme
• a little cayenne
• salt
• 3 wineglassfuls of white wine
• a few tablespoonfuls of tomato sauce
• a lump of butter

Method

1. 1

   Fry chopped shallots and onion in a stewpan with a little oil without coloring them.

2. 2

   Add chopped uncooked Sea-Crayfish tails, parsley, thyme, cayenne, and salt.

3. 3

   Let them cook for 2-3 minutes, then add white wine, cover, and boil for 15 minutes.

4. 4

   Drain the fish, clean the shells, and place them on a dish with chopped parsley.

5. 5

   Add tomato sauce to the liquor to thicken it, boil again, strain, and pour over the fish.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 532. The excerpt below is the record exactly as published.

Sea-Crayfish a la Bordelaise. — Put a few shallots and one onion chopped very fine into a stewpan with a little oil, and fry them, but not enough to colour them, adding also two tails of uncooked Sea-Crayfish chopped up with the shells on. Toss the pan, and add a bunch of parsley garnished with a sprig of thyme, and a little cayenne and salt to season it; let them remain on the fire for two or three minutes, then add 3 wineglassfuls of white wine, put the cover over the pan, and boil for fifteen minutes. Take out the fish, drain it, wipe the shells clean outside, and put them on a dish, with chopped parsley dusted over them. Add a few table -spoonfuls of tomato sauce to the liquor to thicken it, and also a lump of butter

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