Stuffed Crayfish Heads

Ingredients

• I pint of thickly reduced Bechamel
• I ounce of lobster or crayfish butter
• add the crayfish meat mixture
• egg
• bread crumb them
• fry in hot lard

Method

1. 1

   Clean the crayfish heads.

2. 2

   Cut the meat into small pieces and add half the amount of truffles and mushrooms, both cut in squares.

3. 3

   Heat the Bechamel, incorporate the lobster butter, and add the crayfish meat mixture.

4. 4

   Season and let cool.

5. 5

   Stuff the crayfish heads, egg and bread crumb them, and fry in hot lard.

6. 6

   Serve on a folded napkin.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 8. The excerpt below is the record exactly as published.

I pint of thickly reduced Bechamel, incorporate with it I ounce of lobster or cra)rfish butter, and add the cra)rfish meat mixture. Season highly and ptit away to get cold. Stuff the crayfish heads with the preparation, egg and bread crumb them and fry in hot lard

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