Crayfish Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Leave two dozen live crayfish under a running tap for five or six hours to remove the sand; drain them, and dry on a cloth. Put in a stewpan two ounces of butter, half a carrot, one good sized onio...
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Cooking tools:
- Stewpan
- Kitchen towel
- Colander
Ingredients
- cream
- carmine if lobster spawn
- essence of anchovy
- live lobster spawn
- bayleaf
- crayfish
- white wine
- fish stock
- flour
- butter
- shells
- onion
- celery
- leek
- black and white peppercorns
- mace
- herbs
- thyme
- parsley
- live crayfish
- carrot
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