No. 167 — Crayfish Purée Soup with Rice
Complete English translation of Molokhovets recipe No. 167 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Wash the crayfish, put them into a saucepan and cover with water. Add a little salt, one finely chopped onion, a bunch of herbs and dill, then cook over low heat and strain the cooking liquid.
Clean the crayfish and remove the tail meat. Transfer the tails to a small saucepan and cover with some of the broth in which they were cooked.
Pound the shells together with the small legs in a stone mortar, fry in 1½ spoonfuls of butter until dark, add one spoonful of flour and fry again. Dilute with crayfish broth, boil thoroughly and strain through a sieve.
Just before serving, add the tails, separately cooked rice and sour cream that has been brought to the boil. Heat until very hot, sprinkle with herbs and serve.
To provide
30–40 crayfish, salt and 1 onion A bunch of greens and dill 1½ spoonfuls of butter and 1 spoonful of flour | ¼ glass of rice and fresh greens ½–1 glass of sour cream |