No. 1492 — Rice and Crayfish Pudding
English historical translation of Molokhovets recipe No. 1492 from the 1901 Russian cookbook, retaining original methods and measures.
Cook thick rice porridge in milk, briefly scalding the rice in boiling water first.
Boil forty crayfish, take out tails and claws and mince their flesh. Discard the bitter interior; dry and crush shells to obtain a glass.
Fry shells in three spoonfuls of butter to make crayfish butter. Boil remaining shells in broth for a quarter hour and strain.
Cream 1½ spoonfuls of crayfish butter and mix with rice, chopped tails, six yolks, salt, nutmeg and six whipped whites. Alternatively add three or four whole eggs.
Boil the mixture in a napkin for one and a half hours according to the source.
For sauce rub ⅛ Russian pound of crayfish butter with a spoonful of flour, dilute with three spoonfuls of cream and 1½ glasses of crayfish stock and boil several times while stirring.
Add salt and nutmeg. Before serving beat in two egg yolks and heat thoroughly without boiling, then pour over the pudding.
To provide
½ Russian pound, about 1 glass, of rice and ⅜ pound butter 40 crayfish and 1 bottle milk | 3 spoonfuls cream, salt and 4–6 eggs Nutmeg and 1 spoonful flour |