Home › The World's Kitchen › Crayfish, Bordelaise

Crayfish, Bordelaise

Procure thirty-six large fresh crayfish and keep them in running water for one hour. Drain, remove the intestines by pinching the extreme end of the central fin, place in a saucepan with a quart cold water, a gill good vinegar, teaspoon salt, bunch parsley, sliced onion, sprig thyme, bay leaf and two cloves. Cover the pan, set on the fire, and as soon as it comes to boil drain on a sieve.

Heat in a saucepan a tablespoon butter, add six finely chopped, sound shallots and the red parts of three new carrots finely chopped up, then gently brown for five minutes. Add the crayfish with a quarter pint claret and two gills demi-glace. Season with a half teaspoon salt and two saltspoons pepper, cover the pan and let cook for twenty minutes. Add one finely chopped bean garlic, one teaspoon finely chopped parsley, and half teaspoon finely chopped tarragon leaves, toss well and let cook for ten minutes, dress on a hot, deep dish and serve.