Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 14

Boil off your crawfish; take the tails out of the shells; roast a couple of lobsters; beat these with your crawfish shells; put this into your fish stock, with some crusts of French rolls. Rub the whole through a tamis, and put your tails into it. You may farce a carp and put in the middle, if you please, or farce some of the shells and stick on a French roll.