Pawaru-Grahmata

№ 30V. nodaļa

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Crayfish sauce

  • Makes about 400 ml, for 4–6
  • about 20 minutes, plus making the crayfish butter
  • Melnraksts · vēl nav izmēģināts

1796Wehschu sulla.

Modernizētslpp. 236 · PDF 250

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Bring the stock to a simmer with the crayfish butter, lemon slices, lemon juice and mace, and simmer for 5 minutes.
  2. In another small pan, melt the butter, stir in the flour and cook over low heat for 1–2 minutes without letting it colour.
  3. Whisk a ladle of the hot stock into the flour paste until smooth, then pour it into the stock, whisking.
  4. Simmer gently for 5 minutes, stirring, until lightly thickened. Take out the lemon slices and season with salt.

Notes

What the book says vs. what we added

the book boils meat broth with crayfish butter, lemon slices, juice and mace, melts a little butter in another pan, stirs in fine flour, adds this to the sauce and lets it boil together a little longer. The amounts and times are ours. We read the book's "juice" as lemon juice.

Serving

the book doesn't say. A crayfish sauce suits boiled fish, chicken and veal.

Crayfish butter

the book's recipe is 03-094: boiled crayfish shells pounded fine in a mortar and simmered gently in butter until the butter turns red. For 40 g, cook the crushed shells of about 15 cooked crayfish in 60 g butter over low heat for 15 minutes and strain through muslin, pressing hard (as in 02-069). Some delicatessens sell it ready-made (German Krebsbutter).

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