This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Boil them with half Wine and Water, or Vinegar instead of Wine, Salt, some sweet Herbs, half an Onion, or a whole one, according to the quantity; and if you would give them a particular taste, keep them in Milk and Parsley about ten hours alive; then boil as usual. - You may also put a spoonful of Ani seed in the liquor while they are boiling. - This last is the Dutch fashion, and it gives them a very agreeable taste when used with judgment and moderation; trim the small Claws or Fins, and lay them neatly on the Table-dish.
When boiled as the former, pick the Tails without separating them from the Bodies; trim the Fins off, and cut half of the large Claws off also; dress them as a Chicken Fricassee, with Mushrooms, etc. being prepared in the same manner. - They are also warmed in Bechamel Sauce without boiling; adding a little chopped Parsley.
Boil some large Crawfish as usual; strip off the Body-shells and the Fins under the Tails; make a little Farce with the remainder of a well-tailed Ragout; (the Salpicon is the best) fill them as large as if the Shells were on; rub this Farce over with Yolks of Eggs, sprinkle with Bread Crumbs, and fry them.-You may also bake them in the Oven; then use the Whites of Eggs to brush them over with; (a very mild Oven will do, or a Brazing-pan Cover as usual) and add a good Lemon Squeeze under when you are ready to serve.
Crawfish, Flemish Fashion, Boil them in Beer, with a good quantity of Butter, a faggot of sweet Herbs, coarse Pepper and Salt; boil on a smart Fire, and serve in the liquor with sprigs of Parsley taken out of the Faggot.
TheSE are boiled with all sorts of Seasoning, two spoonfuls of Oil, two glasses of white Wine, the Juice of a Lemon, half a clove of Garlick, Mush-rooms, and just Water sufficient to make liquor enough. This is calculated for a quarter of a hundred: Serve in their own Sauce.
Put some large Craw-fish into a Stew-pan, with a good bit of Butter, the Juice of a Lemon, chopped Truffles, Mushrooms, Parsley, Shallots, Pepper and Salt; simmer them on a slow Fire till they are done; let them cool, and thicken the Sauce with Flour and Yolks of Eggs sufficiently to be like a Farce: When it is cold, wrap the Crawfish in it each separately, lay them on the Table-dish, strew them with Bread Crumbs, and give them a good colour in the Oven: When you serve them, add a good Lemon Squeeze.
Boil the Crawfish simply, with Water, Salt, and Vinegar; when they are cold, pick the Tails, and pound the Bodies to make a Cullis, as directed for Crawfish Cullis; put a few Truffles into a Stew-pan cut into large slices, a quantity of Butter accordingly, a faggot of sweet Herbs, and a few spoonfuls of Con-sommee: When the Truffles are almost done, put in the Tails to simmer some time, till the Sauce is much reduced, with a little Pepper and Salt; take out the Faggot, and add the Cullis just long enough to warm together before you serve.