(2) Soak 1 breakfast-cupful of breadcrumbs in milk ; warm
2oz. of Crayfish butter, and beat it, adding gradually the
yolks of five eggs ; then mix them with the soaked crumbs,
and put in a small quantity of salt. Whisk the whites of
five eggs to a stiff snow, and stir them gently in with the
above mixture. Thickly coat the interior of a mould with
Crayfish butter, and arrange tastefully round the sides ami
at the bottom a few Crayfish-tails ; then pour in the above
mixture, and tie a sheet of buttered paper over the mould.
Place the mould in a saucepan with boiling water to three-
quarters its height, and steam it. Prepare a sufficient quantity
of Crayfish sauce, flavouring with lemon-juice and a small
quantity of cayenne pepper. When cooked, turn the contents
of the mould on to a hot dish, pour the sauce round it, and
serve.
Crayfish. Quenelles (German). — Pick the flesh out of the
shells of several fresh Crayfish, and chop it as fine as possible.
Prepare ilb. of Crayfish butter, warm it slightly, beat it vigor-
ously until it begins to get creamy, then mix it with the
beaten yolks of four eggs, and stir it into the minced fish ;
add about 1 teacupful of grated breadcrumbs, k table-spoonful
of minced chives, salt, cayenne pepper, and a small quantity
of grated nutmeg. Work the ingredients until well mixed,
then divide the mixture with a table-spoon into small egg-
shaped pieces; plunge these into a saucepan of boiling salted
water, and boil for ten minutes. When cooked, drain the
quenelles, put them on a hot dish over a folded napkin or an
ornamental dish-paper, and serve.
Crayfish. Rissoles. — Take a dozen or so of middling-sized Cray-
fish, and boil them in the ordinary way. Remove the flesh
from the tails and claws, cut it up into small pieces, and put
them in a basin with the same quantity of . cooked fish force-
meat, likewise cut up. Then take the same bulk of mushrooms
as of Crayfish, and put them into a saucepan with a few
table-spoonluls of bechamel sauce. Place the pau on a sharp
fire in order to reduce the quantity, adding afterwards a little
of the liquor of the Crayfish. Stir it until it becomes thick,
and then add the Crayfish and forcemeat. Let the whole boil
up once, remove the pan to the side of the fire, and add the
yolks of two eggs and a lump of Crayfish butter, also a little
grated nutmeg to taste. Pour it into a basin and let it cool.
Next make lib. of puff paste, cut it in halves, roll it out, one
half after the other, into square thin flats. Put some small
balls of tiie Crayfish mixture, about the size of a walnut, on
the first flat about Ijin. apart. Damp the paste and fold it
in a straight line so as to cover the mixture, and fix it
between each ball by pressing it down with the finger. Take
a plain or fluted biscuit-cutter about 2in. in diameter, and
cut out the rissoles in the shape of a crescent. As soon as
the first row of rissoles is ready, cut the flat straight with a
knife, and commence another row in the same way, until all
the mixture is used up. Put each rissole into well-beaten
egg, then into breadcrumbs, rubbing them over with the hand
to spread the crumbs over equally, and place them on a
baking-sheet covered with buttered paper.✪ Crayfish Sauce
Page 528 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Soak 1 breakfast-cupful of breadcrumbs in milk ; warm 2oz. of Crayfish butter, and beat it, adding gradually the yolks of five eggs ; then mix them with the soaked crumbs, and put in a small quantity of salt. Whisk the whites of five eggs to a stiff snow, and stir them gently in with the above mixture. Thickly coat the interior of a mould with Crayfish butter, and arrange tastefully round the sides ami at the bottom a few Crayfish-tails ; then pour in the above mixture, and tie a sheet of buttered paper over the mould. Place the mould in a saucepan with boiling water to threequarters its height, and steam it. Prepare a sufficient quantity of Crayfish sauce, flavouring with lemon-juice and a small quantity of cayenne pepper. When cooked, turn the contents of the mould on to a hot dish, pour the sauce round it, and serve.
Crayfish Quenelles (German). — Pick the flesh out of the shells of several fresh Crayfish, and chop it as fine as possible. Prepare 1lb. of Crayfish butter, warm it slightly, beat it vigorously until it begins to get creamy, then mix it with the beaten yolks of four eggs, and stir it into the minced fish ; add about 1 teacupful of grated breadcrumbs, 1/2 table-spoonful of minced chives, salt, cayenne pepper, and a small quantity of grated nutmeg.. Work the ingredients until well mixed, then divide the mixture with a table-spoon into small eggshaped pieces; plunge these into a saucepan of boiling salted water, and boil for ten minutes. When cooked, drain the quenelles, put them on a hot dish over a folded napkin or an ornamental dish-paper, and serve.
Crayfish. Rissoles. — Take a dozen or so of middling-sized Crayfish, and boil them in the ordinary way. Remove the flesh from the tails and claws, cut it up into small pieces, and put them in a basin with the same quantity of . cooked fish forcemeat, likewise cut up. Then take the same bulk of mushrooms as of Crayfish, and put them into a saucepan with a few table-spoonluls of bechamel sauce. Place the pau on a sharp fire in order to reduce the quantity, adding afterwards a little of the liquor of the Crayfish. Stir it until it becomes thick, and then add the Crayfish and forcemeat. Let the whole boil up once, remove the pan to the side of the fire, and add the yolks of two eggs and a lump of Crayfish butter, also a little grated nutmeg to taste. Pour it into a basin and let it cool. Next make lib. of puff paste, cut it in halves, roll it out, one half after the other, into square thin flats. Put some small balls of tiie Crayfish mixture, about the size of a walnut, on the first flat about Ijin. apart. Damp the paste and fold it in a straight line so as to cover the mixture, and fix it between each ball by pressing it down with the finger. Take a plain or fluted biscuit-cutter about 2in. in diameter, and cut out the rissoles in the shape of a crescent. As soon as the first row of rissoles is ready, cut the flat straight with a knife, and commence another row in the same way, until all the mixture is used up. Put each rissole into well-beaten egg, then into breadcrumbs, rubbing them over with the hand to spread the crumbs over equally, and place them on a baking-sheet covered with buttered paper.
Records on this page
Crayfish SauceCrayfish QuenellesCrayfish Rissoles