Veal fricassee with crayfish

(Recipe #64, page 91)

Prepare some crayfish butter, reserving the cooked tails, and make the fricassee as described above, but ¼ hour before serving instead of the additions listed add morels, mace, and a roux of butter and flour. Remove all the fat from the sauce and just before pouring it over the meat heat it with a generous amount of the crayfish butter. When serving add the crayfish tails to the sauce along with (optionally) 1–2 egg yolks.

Translated by David Green.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s