The 1901 Cookbook Archive
No. 1332 — Crayfish with Vegetables and White Wine Sauce
English historical translation of Molokhovets recipe No. 1332 from the 1901 Russian cookbook, retaining original methods and measures.
Boil crayfish and clean the tails and claws.
Peel a carrot, celery root, parsley root, leek and turnip; cut into even cubes, cover with boiling water and add salt, allspice, bay leaf, butter and a bouquet of parsley and celery.
Cover and cook until the vegetables are tender, then add crayfish tails and claws with ½ glass of Vein-de-Graaf white wine.
Serve immediately, keeping all the vegetables and cooking liquid.
To provide
30 crayfish and a bouquet of herbs 1 Russian pound of mixed root vegetables 5–10 allspice berries | 1–2 bay leaves 1 spoonful of butter ½ glass of Vein-de-Graaf wine |
Original source: Read Russian recipe No. 1332. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.