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.
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Bibliographic details
Evening Star, Issue 22817, 27 November 1937, Page 26
Word Count
347THE RIGHT RECIPE Evening Star, Issue 22817, 27 November 1937, Page 26
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