No. 1334 — Crayfish with Smolensk Groats and Sour-Cream Sauce
English historical translation of Molokhovets recipe No. 1334 from the 1901 Russian cookbook, retaining original methods and measures.
Rub one glass of Smolensk groats with a large egg, dry thoroughly and sieve finely.
Bring 1½ glasses of water and one spoonful of butter to the boil. Quickly stir in groats, chopped parsley and dill, nutmeg and a lump of sugar.
Cover and put briefly into the oven. Cool, beat in another egg and stuff prepared crayfish backs with this kasha after first boiling the crayfish in salted water and dill.
Arrange the stuffed shells in a saucepan with crayfish tails and claws between them.
For sauce fry 1½ spoonfuls of flour in an equal quantity of crayfish butter, thin with two or three glasses of broth and boil.
Add 1½ glasses of fresh sour cream, dill and a little nutmeg; pour over the crayfish, cover and heat on the stove for about half an hour.
To provide
60 crayfish and 1 glass of Smolensk groats 2 eggs and 1 spoonful of butter 1½ spoonfuls of crayfish butter | 1½ glasses of sour cream and 1 lump of sugar Nutmeg and ½ glass of flour Parsley and dill |