No. 231 — Crayfish Quenelles
Complete English translation of Molokhovets recipe No. 231 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Boil approximately fifty crayfish in salted boiling water. Remove the flesh from the tails and legs, chop as finely as possible and pound thoroughly.
Add three spoonfuls of melted crayfish butter, half a French roll soaked and squeezed out, two eggs, three spoonfuls of thick cream, a little salt, nutmeg and greens. Beat with a spatula.
Dip a teaspoon into warm water and use it to drop portions of the mixture into boiling broth. Finish as described in the general note on quenelles.
Use the remaining crayfish shells for crayfish soup or to prepare crayfish butter.
To provide
50 crayfish and ½ French roll ⅛ Russian pound of crayfish butter | 2 eggs and 3 spoonfuls of cream Greens and nutmeg |