Sea-Crayfish with Prawns

Ingredients

• two large Sea-Crayfish
• court bouillon
• seasoned with a little cayenne
• a bunch of parsley
• croutons of aspic

Method

1. 1

   Boil the Sea-Crayfish in court bouillon until done.

2. 2

   Drain, remove flesh from tails, and keep shells whole.

3. 3

   Arrange shells on a dish with parsley, slice the meat, and place along the sides of the shells.

4. 4

   Garnish with sauce and croutons of aspic.

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 with Prawns.— Put two large Sea-Crayfish into some court bouillon, and boil them until quite done ; then take them out, drain on a sieve, and remove the flesh from the tails, breaking the under-shell so as to keep the flesh whole. Sponge the meat and shells, and put them on a dish, with the shells spread their full length upon a bunch of parsley put in the centre ; cut the meat of the tails into *. slices, and put them along the sides of the shells ; put four Fig. 557. Sea-Crayfish with Prawns. sauce, with the creamy part of the shells added, also seasoned with a little cayenne. Garnish with croutons of aspic

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