No. 756 — Crayfish Sausages
English historical translation of Molokhovets recipe No. 756 from the 1901 Russian cookbook, retaining original methods and measures.
Boil fifty crayfish in salted water. Remove the meat from the tails and legs, and chop it finely with half a Russian pound of tender meat.
Add a French white roll soaked in milk and squeezed dry; three spoonfuls of crayfish butter made from the shells as in No. 1341; one whole egg and two extra yolks; salt, pepper and nutmeg; five or six grated shallots; and two spoonfuls of thick cream. Mix well.
Fill cleaned ox or pig intestines with this forcemeat and tie into small sausages about two or three vershoks long. Cook in a mixture of boiling water and milk, then brown in crayfish butter.
Serve with cabbage, fresh shelled peas or dried peas.