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Classic
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page 53
PREPARATION.--1st. Cook the crawfish alive in a sauce pan, with 1/2 pint white
wine (or water with a little vinegar), one onion, one carrot sliced, till well
red, taking care to turn them from time to time. 2d. Let them cool in their own
juice, while turning from time to time. 3d. When cold let them drip and dispose
gently on a dish with green parsley.
141. ECREVISSES BORDELAISE.
CRAWFISH A LA BORDELAISE.
PROPORTIONS.--For five persons:
Crawfish........25.
Onions..........2.
Carrot..........1.
Butter..........5 tablespoonsful.
White wine......2 glassesful.
Brandy..........1/3 glassful.
Hashed parsley..
Salt............
Pepper, white and red.
Time.--20 minutes.
PREPARATION.--1st. Cook in a sauce pan for 5 minutes 2 chopped onions and 1
carrot cut in small dices in 2 tablespoonsful butter, add 2 glassesful white
wine and the crawfish, with salt, red and white pepper; let cook for 5 minutes,
and when ready to serve add 1 glassful brandy, 3 tablespoonsful butter and some
hashed parsley; serve in a hollow dish.
SOFT SHELL CRABS.
142. CRABES MOUS FRITS.
FRIED SOFT SHELL CRABS.
PROPORTIONS.--For five persons:
Soft shell crabs.....20.
Butter...............1/4 lb.
Bread crumbs.........5 tablespoonsful.
PREPARATION.--After lifting up the shell, remove the spongy substance found on
the back, wash and then drip them on a napkin. 2d. Dip them in beaten eggs, roll
them in bread crumbs, fry slowly in butter until you obtain a yellow color. 3d.
Serve on a folded napkin with fried parsley.
OYSTERS.
143. HUITERS FRAICHES.
OYSTERS ON THE HALF SHELL.
See No. 54.
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