No. 2618 — Rice Pudding with Crayfish
English historical translation of Molokhovets recipe No. 2618 from the 1901 Russian cookbook, retaining original methods and measures.
Cook rice into a thick porridge. Boil 40 crayfish, remove and finely chop the meat from the tails and claws; discard the innards. Dry and pound the shells finely, making about one glass of shell crumbs.
Make crayfish oil by frying the pounded shells in 4 tablespoons of oil, and lightly fry the remaining ingredients with a tablespoon of oil. Pour over 2 glasses of boiling water with dill, simmer and strain to obtain crayfish broth.
Beat 3 tablespoons of cooled crayfish oil until pale. Mix with the rice porridge and chopped crayfish meat; season with salt and a little nutmeg.
For the sauce, fry 1 tablespoon of crayfish oil with 1 tablespoon of flour, dilute with 2 glasses of crayfish broth, boil two or three times while stirring, and season with salt, nutmeg and herbs. Pour over the pudding at serving.
To provide
1 glass of rice and 40 crayfish. ¼ glass of Provençal (olive) oil. | Nutmeg and salt. 1 tablespoon of flour and herbs. |