CRAYFISH CUTLETS.
Crayfish, loz. butter, loz. flour, one gill fish stock or milk, cream, salt, cayenne, lemon, parsley. Dice the crayfish. Heat butter. Add flour. Stir till smooth. Add liquid, stir till boiling, and in one thick lump. Flavour. Add cream and crayfish and turn out on to a plate to cool. Divide into equal portions. Cover with flour, egg and bread-crumbs, and make into the shapo of a cutlet. Wet fry till a golden brown. Drain. Force crayfish claws through the end and serve with lemon and parsley.
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https://paperspast.natlib.govt.nz/newspapers/NZH19300830.2.180.62.7
Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20656, 30 August 1930, Page 7 (Supplement)
Word Count
89CRAYFISH CUTLETS. New Zealand Herald, Volume LXVII, Issue 20656, 30 August 1930, Page 7 (Supplement)
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