Ecrevisses A La Salnte Menehoult - Craw-fish St. Manehoult

They are stewed like those a l'lntendaute, and dipped in Batter; garnish with a good deal of Bread Crumbs, by basting with melted Butter while broiling, and throwing more Bread Crumbs over: Serve a little Gravy and Lemon Sauce under them.

Ecrevisses Au Pontife - Crawfish, With Pontiff Sauce

Boil them in Water, half a Lemon sliced, and sweet Herbs: When they are done, trim the small Claws off, cut off the tips of the largest, and pick, the Tails without separating from the Bodies; put them to warm in Pontiff Sauce, and dress them properly on the Dish.

Ecrevisses En Surtout

Craw-fish masked, Boil them as the preceding, and make a Farce with roasted Breasts of Poultry or Livers, a little scraped Lard, Bread Crumbs, three or four Yolks of Eggs, Pepper and Salt, chopped Mushrooms, Shallots, and Parsley; pound these very well all together; put some of the Farce in the bottom of the Table-dish, the Craw-fish upon it, and more Farce over them; baste lightly with Yolks of Eggs, and strew them with Bread Crumbs; give a good colour in the Oven, and serve with a clear Sauce and a Lemon Squeeze.

Ecrevisses Aux Fines Herbes, Crawfish Stewed With Sweet Herbs

Put a couple of small slices of Fillet of Veal into a Stew-pan to soak on the Fire, with one slice of Ham, a good bit of Butter, chopped sweet Herbs of all sorts, and a glass or two of white Wine; boil slowly like a Cullis; when the Meat is half done, put in live Crawfish enough for a middling Dish, having first trimmed off the Fins; add Pepper and Salt: When they are done, take out the Veal and Ham, add a little Cullis, skim the Sauce, and add a Lemon Squeeze: Serve upon the Crawfish.

Ecrevisses A La Broche - Roasted Crawfish

Trim them as the last, and put them into a Stew-pan, with a bit of Butter, a glass of Wine, sweet Herbs chopped, and two or three slices of Lemon; simmer on a slow Fire till they are dead; then drain them, stuff a little Farce in the Bodies, and tie them to a small skewer or spit to roast; baste with the liquid of the boiling, with a Dish underneath to save it; afterwards sift this liquor to serve under the Crawfish, Ecrevisses a la Hate, Crawfish in a Hurry.

Put three or four spoonfuls of good Cullis into a pretty large Stew-pan, with a glass of white Wine, and all sorts of Seasoning; cut seven or eight large Crawfish in two, put them into the Stew-pan over a smart Fire, and stir them well to catch the taste of the Seasoning; (a few minutes will do) add a good Lemon Squeeze when ready to serve.

Ecrevisses Au Monarque

Crawfish the Royal Fashion, Boil the Crawfish in the most simple manner; take out the inside of the Bodies, which fill with a Farce made of Carp-roe, mixed with chopped Sweetbreads, Butter, Pepper and Salt; cover them with Fish Farce properly seasoned, rub them over with melted Butter, mixed with Yolks of Eggs, strew Bread Crumbs over, and bake about half an hour in the Oven; make a Sauce with two spoonfuls of Veal Gravy, as much Jelly Broth, the Tails cut into dice, a bit of Butter, Pepper, Salt, and Ravigotte Herbs chopped very fine; boil it a moment, and serve under the first preparation. - They are also done without the Shells, by sticking the Claws in the Carp-roe and Farce, and finishing after the same manner.

Fromage D'Ecrevisses - Crawfish Cheese

Pound about three dozen of small Crawfish alive; when pounded thoroughly, add one dozen of Eggs, the Juice of a good Lemon, Salt in moderation, and a pint of Cream; strain it several times through a sifting Cloth, rubbing hard with a Spoon as for Pease Porridge, or any other; then put it on the Fire, turning continually until the Curd is formed, and drain it like a Cheese: When done, put it on a Dish, flour it under and over, and cut it into pieces to fry: Serve with Salpicon Sauce, or Crawfish Cullis.

Ecrevisses A La Conde

Boil a spoonful of Oil, two glasses of Wine, and two spoonfuls of Cullis together, with a Laurel-leaf, two or three slices of Onions, and the same of peeled Lemon, two Cloves, a little Basil, Parsley, Shallots, Pepper and Salt; reduce it to a Sauce consistence, and sift it in a Sieve; cut the Crawfish in two alive, being properly trimmed; boil them a moment, and serve with a little Sauce under,

Beurre d'Ecrevisses. Crawfish Butter

Boil about half a hundred of middling Crawfish in plain Water; trim off the Tails, put the Carcases to dry in the Oven, or in any other manner, then pound them very fine; put this into a Stew-pan with a pound of good Butter, and stir them continually for about half an hour on the Fire to give it a good colour: When the Butter is melted, sift it in a Sta-mine like a Cullis, and pour it upon fresh cold Water to cool; keep it in a pot for use. The Tails will serve for a Ragout, or to mix with any other thing; also to make a Sallad with fillets of Anchovies, fried Bread, and small Sallading-herbs chopped.

Ecrevisses de Mer, Sea Crawfish; Houmars, Lobsters; Crabes, Crabs; are all dressed after the different manners of Craw-fish, allowing time and quantities of Seasoning.