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.


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