CRAYFISH RAGOUT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Take out and trim the tails of thirty crayfish.
  2. With the bodies and shells make some crayfish butter (No. 184).
  3. Use the crayfish butter in colouring some quenelles of whitings.
  4. Mould the quenelles with teaspoons.
  5. Poach the quenelles.
  6. Place the poached quenelles with the crayfish.
  7. Add some Allemande to the crayfish.
Original Text
CRAYFISH RAGOUT. TAKE out and trim the tails of thirty crayfish; with the bodies and shells make some crayfish butter (No. 184), to be used in colouring some quenelles of whitings, afterwards moulded with teaspoons, poached, and placed with the crayfish; to these add some Allemande
Notes
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