No. 1331 — Crayfish in Sour-Cream Sauce with Stuffed Shells
English historical translation of Molokhovets recipe No. 1331 from the 1901 Russian cookbook, retaining original methods and measures.
Boil crayfish in salted water according to the general note and let cool in that water. Remove tails and large claws.
Remove the eyes, pound about half of the remaining shells with or without their cleaned interior, and fry in one spoonful of butter, stirring to avoid burning.
Add four teaspoons of grated bread and one glass of broth made from yesterday's meat bones, boil thoroughly, strain and rub through a sieve.
Add one to one and a half glasses of fresh sour cream, bring once to the boil and immediately remove from heat.
Add the crayfish tails and claws, fresh dill, optional cayenne and crayfish backs stuffed with bread mixture No. 62 and already boiled in salted water. Heat until very hot and serve.
To provide
30 crayfish and 1–1½ glasses of sour cream 1 spoonful of butter 4 teaspoons of grated white bread | Dill and optional cayenne Optional 1 teaspoon of caraway Stuffing No. 62 |