No. 697 — Leipzig-Style Hot Vinaigrette of Mixed Vegetables

Take young carrots, fresh green peas, Jerusalem artichokes, asparagus, young green beans, morels and cauliflower. Cook each separately in salted water and drain in a colander.

Brown one spoonful of flour in one spoonful of butter. Thin with stock while stirring and add chopped green parsley. Put all the cooked vegetables in a saucepan, barely cover with this sauce and bring once to the boil, shaking the pan.

Meanwhile melt ½ Russian pound of butter in another saucepan and fry the finely crushed shells from the tails and legs of twenty-four crayfish until red. Add two spoonfuls of stock, bring to the boil, strain and squeeze through a cloth. Keep this crayfish butter and the cooked tail and leg meat warm.

Prepare a forcemeat from one grated Polish bread roll, three or four eggs, ¼ Russian pound of butter beaten until pale, salt, nutmeg and one teaspoon of sugar.

Fill the thoroughly cleaned backs of the twenty-four crayfish with forcemeat, brush with butter and brown in the oven. Make small dumplings with the remaining forcemeat and bring them once to the boil in stock.

To serve, arrange the mixed vegetables on a round dish with the largest cauliflower head in the center. Alternate the stuffed crayfish backs with the dumplings around the rim, arrange the crayfish tail and leg meat around the cauliflower, and pour over the crayfish butter.

Serve on its own or garnish further with cutlets, smoked tongue, beef or similar accompaniments.

To provide