The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
V

Crawfish

6 recipes

This crustacean has the head and the corselet blended in one single piece, having attached five pairs of feet; the tail is more or less apparent. Crawfish are aquatic and turn red when cooked. Persons suffering from a weak stomach should avoid partaking of them, as they are very indigestible, but they are delicious for those who are able to indulge in them. They are useful for decorating cold dishes and entrees, and are used by themselves in the form of pyramids.

  1. 1007Crawfish a la Bateliere
  2. 1008Crawfish a la Bordelaise
  3. 1009Crawfish au Court Bouillion and Mariniere
  4. 1010Crawfish, Maison d'Or
  5. 1011Crawfish with Butter
  6. 1012Crawfish with Cream
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