No. 1335 — Milk and Breadcrumb Sauce with Stuffed Crayfish Shells
English historical translation of Molokhovets recipe No. 1335 from the 1901 Russian cookbook, retaining original methods and measures.
Boil sixty crayfish in salted water with dill and remove their tails and claws.
For stuffing pound all the claws, fifteen tails and sixteen rusks very finely; add one spoonful of crayfish butter, two or three spoonfuls of cream, chopped parsley and dill, nutmeg, salt, an additional ½ spoonful of crayfish butter and two eggs.
Mix and stuff twenty-five to thirty carefully washed and dried crayfish backs.
Boil three or four glasses of whole milk or cream, stir in a glass of crushed, sifted rusks, nutmeg and salt, and bring to the boil again.
Remove from heat, add another ½ spoonful of crayfish butter, forty-five tails and the stuffed shells, previously boiled in salted water.
Heat until very hot and transfer to a deep platter. The source allows making the sauce without the stuffed shells, using only tails.
To provide
60 crayfish and 1½ glasses of crushed rusks 2½ spoonfuls of crayfish butter 2–3 spoonfuls of cream | Parsley, dill and 3 eggs 4–5 glasses of milk or cream Nutmeg and salt |