THE RIGHT RECIPE

Evening Star, Issue 22817, 27 November 1937, Page 26

THE RIGHT RECIPE

CRAYFISH FOR SAVOURIES AMO SALADS Crayfish Pie. Chop the meat from the body and claws of a good-sized crayfish. Add a teacupful of boiled rice, two tablespoonfuls of grated cheese, pepper, and salt, and a teaspoonful of made mustard. Moisten with a teacupful of white stock or milk and water. Pile the mixture in the cleaned-out shell, cover with _a little more grated cheese, and bake in a hot oven until nicely brown on top.

Crayfish Savoury. Pick the meat from the body and claws of a large crayfish and chop finely. Put it in a bowl with the yolk of a raw egg and a tablespoonful of fine breadcrumbs and mix together. Season with salt, pepper, mustard, and a liberal sprinkling of lemon juice. A teaspoonful of anchovy sauce may be added, if liked. . Place all in the crayfish shell, sprinkle with a few more breadcrumbs, add a few shavings of butter, and bake in the oven until brown. Garnish with a butterfly of lemon. Devilled Crayfish, Remove and chop the meat from the claws and body of a medium-sized crayfish. Clean the shell out carefully. Make a quarter of a pint of mustard sauce as follows: —Melt soz of butter in a pan, mix in smoothly half an ounce of flour, and allow to cook over a low heat for a minute or two. Then stir in slowly a teacupful of hot milk and simmer for five minutes, stirring all the time. Add salt and cayenne pepper, a good teaspoonful of mustard mixed with vinegar, a dessertspoonful of chutney, and, if liked, a teaspoouful of anchovy essence. Last of all, add the chopped crayfish. Heat, up pour into the shell, cover with a few browned breadcrumbs, and put a _ few shavings of butter on top. Bake in a moderate oven for 15min. Garnish with chopped parsley before sending to table. Crayfish Salad. Take curled lettuce leaves and fill each one with finely-chopped meat _ from a crayfish. Pour over a mayonnaise sauce and garnish with the meat from the claws, taken out whole.