54. CRAYFISH SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

thirty crayfish ↝ Crayfish, cooked [Shellfish]
crayfish butter (No. 181) ↝ Butter, NFS [Butter and animal fats]
about half a pint of reduced Velouté sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a little essence of anchovies ↝ Fish, anchovy [Fish]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
the crayfish tails

Instructions (6)

Boil thirty crayfish in the usual manner.
Trim the tails.
With the bodies and shells make some crayfish butter (No. 181).
Incorporate the crayfish butter into about half a pint of reduced Velouté sauce.
Add a little essence of anchovies, cayenne, and lemon-juice.
Pass this sauce through a tammy onto the crayfish tails.

Original Text

54. CRAYFISH SAUCE.
Boil thirty crayfish in the usual manner, trim the tails, and with
the bodies and shells make some crayfish butter (No. 181), which in-
corporate into about half a pint of reduced Velouté sauce; add a little
essence of anchovies, cayenne, and lemon-juice, and pass this sauce
through a tammy on to the crayfish tails.

Notes

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