Crayfish - Defined with Recipes

Crayfish—Also called " crawfish " is a diminutive looking lobster, found plentifully in our rivers. In Europe they catch a sea crayfish and often sell it as a lobster; cur river crayfish on account of its form and color brings it into use as an artistic garniture, while the flesh from the tail forms many delicate entrées, salads and sauces, also soups, that are much thought of on the European continent.

Crayfish aka Crawfish

CRAYFISH (Bisque of).—Take about fifty or sixty crayfish, stew them in a little water, with carrots, onions, parslev, thyme, bay leaves, salt, and pepper, for half an hour, then drain, and take them out of their shells; and having laid aside thirty of the tails whole, pound the remainder of the meat with the breasts of two roast fowls, the crumbs of two French rolls, previously soaked in rich broth, and the yolks of three hard eggs. Boil the shells in a little broth, and, with the liquor, dilute the pounded meat, and rub the whole through a silk sieve. Boil a pint and a half of cream, keep it stirring, and pour on the soup; season it, and add the coral of a lobster pounded, and mixed with a little broth; set the whole on the fire, but do not let it boil. When quite done, pour it into the tureen on some previously soaked bread, and put the tails which wore reserved, on
the soup! and serve it hot,

Crayfish (Broiled).—The fish being boiled, take them out of their shells, and soak them for a quarter of an hour in white wine, with pepper, salt, and shred parsley; soak also in the same wny, an equal number of fish roes; tie these, alternately, on skewers, dip them in egg, bread them lightly, and broil them of a nice color.

Crayfish Butter (Sauce of)—Boil your crayfish in water, with vinegar, parsley, salt, and pepper; take the meat from the shells, dry and pound it well with butter, set the whole on a gentle fire for a quarter of an hour, and pass it through a sieve into a basin of cold water and let it congeal. The shells must likewise be pounded, and mix them with the rest; if they do not make it sufficiently red, add a little orchanet root.

Crayfish (Cullii of) au gras.—Take about thirty crayfish of a moderate size, and after several times washing them, boil them in water; then pick them and put the shells aside, pound them and twelve sweet almonds and the crayfish well in a mortar; then take a fillet of veal and a piece of ham, cut them into slices with an onion, and add some slices of carrots and parsnips; when the whole has taken color, add some melted bacon and a little flour; let it simmer, stirring it well; then moisten the whole with some good stock or broth. Add salt, pepper, cloves* basil, parsley, young onions, mushrooms, truffles, crusts of bread, and let it simmer; then take out the veal, dilute the contents of the mortar with the juice, and strain the whole through a sieve.

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