No. 1338 — Crayfish and Rice Pudding with Cream Sauce
English historical translation of Molokhovets recipe No. 1338 from the 1901 Russian cookbook, retaining original methods and measures.
Boil thick rice porridge in milk, first briefly boiling the rice in water.
Boil forty crayfish, remove and finely chop the tails and claws, discarding the bitter internal parts. Dry and pound the shells, reserving about one glass to prepare crayfish butter by frying with three spoonfuls of dairy butter.
Put the other shells into stock, boil about fifteen minutes and strain.
Cream 1½ spoonfuls of crayfish butter, mix with rice, chopped tails and six yolks; add salt, nutmeg and six or seven whipped egg whites. Alternatively use three or four whole eggs.
Boil the mixture in a napkin for about an hour and a half, according to the original.
For sauce combine ⅛ Russian pound of crayfish butter with one spoonful of flour, dilute with three spoonfuls of cream and 1½ glasses of crayfish broth, and boil two or three times while stirring.
Add salt and nutmeg; just before serving stir in two yolks and heat thoroughly without boiling. Pour over the pudding.
To provide
½ Russian pound, or 1 glass, of rice and ⅜ pound of butter 40 crayfish and 1 bottle of milk | 3 spoonfuls of cream, salt and 6 eggs Nutmeg and 1 spoonful of flour |