The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

CRAYFISH or Crawfish

a diminutive lobster found plentifully in our rivers and in season from September to April. It is popular as a garniture because of its form and color, and the flesh from its tail forms many delicate entrees, salads, etc.

added by the pass

Recipes that use crayfish

139 dishes across the Historical Foodie library call for crayfish.

The Epicurean · 137

No. 10 Dish Borders of Noodle Paste, Cooked Paste, Metal, English Paste or Gum Paste, Dish Bottoms, Foundations, Supports, Triangle for Dressing Tongues, Hatelets for Hot Removes and Entrees, Fancy Frills, and Favor Frills Bordures de Plat en Nouilles Pate Cuite, et en Metal, Pate Anglaise et Pastillage, Fonds de Plats et Supports, Crouton Triangle pour Dresser les Langues, Hatelets pour Releves et Entrees Chauds, Bouffettes et Manchettes
No. 1006 Soft Shell Crabs, Broiled, Ravigote Butter, Fried, Sauted in Butter Crabes Moux Grilles, Beurre Ravigote, Frits, Sautes au Beurre
No. 1007 Crawfish a la Bateliere Ecrevisses a la Bateliere
No. 1008 Crawfish a la Bordelaise Ecrevisses a la Bordelaise
No. 1009 Crawfish au Court Bouillion and Mariniere Ecrevisses au Court Bouillon et a la Mariniere
No. 1010 Crawfish, Maison d'Or Ecrevisses Maison d'Or
No. 1011 Crawfish with Butter Ecrevisses au Beurre
No. 1012 Crawfish with Cream Ecrevisses a la Creme
No. 1023 Frogs' Legs Royer Cuisses de Grenouilles a la Royer
No. 1024 Lobster or Spiny Lobster, American Style Homard ou Langouste a l'Americaine
No. 1033 Lobster a la Gambetta Homard a la Gambetta
No. 1036 Small Spiny Lobster Tails a la Monte Carlo (queues de Petites Langoustes a la Monte Carlo
No. 1042 Lobster Tails a la Stanley Queues de Homards a la Stanley
No. 1104 Striped Bass a la Long Branch Bass Raye a la Long Branch
No. 1108 Striped Bass a la Rouennaise Bass Raye a la Rouennaise
No. 1124 Parisian Bouillabaisse Bouillabaisse a la Parisienne
No. 1129 Carp a la Chambord—Common Carp Carpe a la Chambord--Carpe Ordinaire
No. 1133 Carp Stuffed a la Champenoise-Salmon Carpe Saumonee Farcie a la Champenoise
No. 1146 Brandade of Salt Cod Brandade de Morue Salee
No. 1153 Flounders a la Dieppoise Plies Carrelets ou Limandes a la Dieppoise
No. 1155 Flounders a la Joinville Plies Carrelets ou Limandes a la Joinville
No. 1156 Flounders a la Jules Janin Plies Carrelets ou Limandes a la Jules Janin
No. 1158 Flounders, Provencal Style Plies Carrelets ou Limandes a la Provencale
No. 1167 Halibut, Admiral Fletan ou Holibut a l'Amiral
No. 1176 Herrings, Fresh, Paupiettes with Milts Harengs Frais, Paupiettes aux Laitances
No. 1179 Kingfish a la Bateliere Kingfish a la Bateliere
No. 1181 Kingfish a la Bordelaise Kingfish a la Bordelaise
No. 1183 Kingfish a la Montgolfier Kingfish a la Montgolfier
No. 1198 Spanish Mackerel with Crawfish—Fillets Filets de Maquereau Espagnol aux ??ses
No. 1201 Matelote a la Mariniere, St. Mande Matelote a la Mariniere St. Mande
No. 1202 Matelote a la Talabasse Matelote a la Talabasse
No. 1227 Pompano a la Toulouse Pompano a la Toulouse
No. 1239 Salmon a la Daumont Saumon a la Daumont
No. 1241 Salmon, French Style Saumon a la Francaise
No. 1257 Sheepshead a la Bechamel Sheepshead a la Bechamel
No. 1266 Smelts a la Gondoliere Eperlans a la Gondoliere
No. 1274 Soles a la Normande Filets de Soles Normande
No. 1278 Soles, Venetian Style—Fillets Filets de Soles a la Venitienne
No. 1281 Stuffed Soles—Fillets Filets de Soles Farcis
No. 1294 Trout a la Joan of Arc Truites a la Jeanne d'Arc
No. 1304 Canadian Turbot a la d'Orleans Turbot Canadien a la d'Orleans
No. 1309 Weakfish a la Pontigny Weakfish a la Pontigny
No. 1407 Minions of Tenderloin of Beef a la Vernon Mignons de Filet de Boeuf a la Vernon
No. 1482 Brains in Matelote Cervelles en Matelote
No. 1517 Calf's Head in Tortue Tete de Veau en Tortue
No. 1554 Sweetbreads a la Conti Ris de Veau a la Conti

Cooking in Old Créole Days · 2

Crawfish Bisque Mme. Josephine Nicaud, who has been for over forty years in Ambassador Eustis' family
A Small Creole Dinner (Menu, 1898)

… and 91 more recipes use crayfish.