The encyclopædia of practical cookery

itself to so many decorative purposes. In Europe and America the flesh is highly esteemed by all classes. Our British rivers unfortunately provide but a few, no attempt having yet been made to cultivate them; in America the case is different, for some rivers there abound with them. Our deficiency is, however, made-up by importations from France and Germany, basketsful being sent over, not only in good preservation, but alive. As might be expected, the Crayfish common to Europe (see Fig. 549) differs in some particulars of shape from the American Crayfish ( Cambarus aftinis) (see Fig. 550), but in taste they agree. There are so many ways of serving Crayfish, and so many good uses to which they can be adapted by an ingenious cook, that after perusing the receipts contributed to this Encyclopaedia by several experts, numerous variations and modifications will suggest themselves. First, then, for the River Crayfish. — -These should be supplied alive, and cooked by plunging into boiling water or thin stock in which certain herbs or flavourings have been immersed. It is advisable to fold the tail and tie it round with a piece of thin string or thread, so that the shock may not cause the Crayfish to injure itself or others. Death is instantaneous. Aspic of Crayfish with Salad. — Set a plain border-mould in ice, and have ready sufficient warm aspic jelly to fill it. Cut some truffles in halves and dip them in the jelly, as well as an equal number of Crayfish-tails, and as each is dipped stick them round the interior of the mould alternately (see Fig-. 551). Chop up the meat from the claws and stir into the jelly, pouring it at once into the border-mould. When cold, turn the border out on to a dish, after dipping the mould for an instant in hot water. Fill the centre of the border with shredded lettuce mixed with a thick mayonnaise, and pile this upi so that the Crayfish-tails may be arranged round and over it in rows. Garnish the dish with coarsely-chopped aspic, and put a few pieces on the topi. Serve very cold. Bisk of Crayfish. —See Bisk. Bouchees of Crayfish. — Take two dozen Crayfish and put them in a stewpan with a little salt, a few peppercorns, some finely-chopped vegetables, a bunch of piarsley, and a little vinegar or white wine ; cover over the pan, put it on a good fire, and boil for eight or ten minutes. Remove the pan from the fire, and when the fish have cooled a little, take out the flesh from the tails and claws and cut it up into small pieces, putting them into a small pan, and thickening with a little reduced white sauce. When wanted for serving, fill a dozen bouchees patties with the preparation, and garnish over with lobster coral and parsley. Canapes of Crayfish-tails. — Take some slices of bread cut 1/4 in. in thickness, remove the crust, cut them up into smaller pieces 2 in. long and ljin. wide, put them into a frying-pan with some butter, and fry until light brown. Take them out, drain them, and spread over some Crayfish butter. Put some trimmed Crayfish-tails on the centres of the slices of bread, with a border of finely-chopped parsley round them, arrange these canapes on a folded napkin, and serve. For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. Crayfish — continued.