Home · Recipes · Historical Cookbook · Sauces

Crayfish Sauce

4 servings

Ingredients

• 1 handful medium-sized crayfish
• crayfish butter (as needed)
• 25 g flour
• crayfish broth (as needed)
• crayfish meat (as needed)

Instructions

1. For four people, cook a handful (15 pieces) of medium-sized crayfish according to instructions.
2. Break open the claws and tails and halve the tails lengthwise.
3. Prepare crayfish butter from the bodies and shells of the crayfish according to instructions.
4. About half an hour before serving, put the clarified crayfish butter into a saucepan, add about 25 grams of flour after melting, stir well, and let it bubble in the butter.
5. Add the necessary crayfish broth, cook thoroughly, keep warm in a double boiler, and add the crayfish meat just before serving.

Modernized from a treasured 19th-century German cookbook.