A guide to modern cookery

have acquired a fine, red colour. Moisten with three tablespoonfuls of burnt brandy and one-quarter pint of white wine; reduce by a third, and complete with one tablespoonful of Espagnole, two tablespoonfuls of fish _fumet_, the same quantity of tomato purée, and one spoonful of special _mirepoix_ (No. 229). Put the lid on, and set to cook for ten minutes. Dish the crayfish in a timbale; reduce the sauce by a quarter, and finish it with a few drops of meat glaze, one oz. of butter, a very little cayenne, chopped chervil, and tarragon. Pour this over the crayfish, and serve instantly. 967—ÉCREVISSES A LA MARINIÈRE In the case of twelve crayfish, toss them in two-thirds oz. of butter over an open fire, until the shells are of a fine red. Season with salt and pepper; add two finely chopped shallots, a bit of thyme and a bit of bay; moisten with one-third pint of white wine; cover; cook for ten minutes, and dish in a timbale. Reduce the cooking-liquor to half; thicken with two tablespoonfuls of fish velouté; finish the sauce with one oz. of butter, and pour it over the crayfish. Sprinkle with a pinch of chopped parsley, and serve at once. 968—ÉCREVISSES A LA NAGE For twelve crayfish, ten minutes beforehand prepare a _court-bouillon_ of one-half pint of white wine, one-quarter pint of fish _fumet_, a few roundels of carrot and onion, one stalk of parsley cut into dice, a small pinch of powdered thyme and bay, and a very little salt and cayenne pepper. Put the crayfish into the boiling _court-bouillon_; cover, and leave to cook for ten minutes, taking care to toss the crayfish from time to time. When about to serve, pour the crayfish with the _court-bouillon_ and the aromatics into a timbale. 969—ÉCREVISSES A LA LIÉGEOISE Cook the crayfish in _court-bouillon_ as explained in the preceding recipe. Dish them in a timbale, and keep them hot. Strain the _court-bouillon_; reduce it by a quarter; add one oz. of butter, and pour it over the crayfish. Sprinkle with a pinch of _concassed_ parsley. 970—MOUSSELINES