SC - Crawfish Recipe Request
Phil & Susan Troy
troy at asan.com
Mon Oct 19 14:14:11 PDT 1998
Cindy Renfrow wrote:
>
> There is also a brief mention of crayfish in Le Menagier de Paris (Power,
> p. 272):
>
> "Crayfish cooked in water and wine and eaten with vinegar."
There's also a recipe for a meat tile of poultry or veal in Le Menagier, fried
meat braised in, or sauced with, I forget which offhand, a crayfish-flavored
almond-milk brewet, and garnished with the meat from the crayfish tails.
The above nota (re poaching and eating with vinegar) is more or less straight
from Taillevent. There's also a recipe for sauteed, stuffed crayfish in
Chiquart's Du Fait de Cuisine, involving taking the neat out of boiled
crayfish, chopping it with parsley and, I think, butter and vinegar, stuffing
it back into the shells and frying, stuffed side down, for a few minutes
before serving.
Adamantius
Østgardr, East
- --
Phil & Susan Troy
troy at asan.com
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list