No. 431 — Crayfish Sauce
English historical translation of Molokhovets recipe No. 431 from the 1901 Russian cookbook, retaining original methods and measures.
Boil crayfish with salt and dill. Remove the meat from their tails and legs, pound the remaining shells, and fry the crushed shells in butter.
Stir in one spoonful of flour, fry lightly and dilute with three glasses of broth. Boil and strain.
Add lemon juice, optionally two or three spoonfuls of sour cream or cream and even one spoonful of grated cheese. Bring to the boil and add fresh herbs.
Pour the sauce over boiled chicken, brains, pike, pike-perch or a similar dish, and garnish with the crayfish tail and leg meat.
To provide
12 crayfish 1 spoonful of flour and ½ spoonful of butter 2–3 spoonfuls of sour cream | Optional lemon juice, nutmeg and 1 spoonful of cheese Fresh herbs |