Crawfish Or Jumbo Shrimp Recipe
Ingredients
| 50 small crawfish in their shells or 50 shelled raw jumbo shrimp | ||
| Court Bouillon for Fish and Shellfish | ||
| Butter | 3 Tablespoon | |
| Peanut oil | 1 Tablespoon | |
| 1 pound sliced calf's liver | ||
| Mushrooms | 6 , sliced | |
| Parsley | 1 Tablespoon, chopped | |
| Dried marjoram | 1/8 Teaspoon | |
| Dried rosemary | 1/8 Teaspoon | |
| Salt, freshly ground pepper, and cayenne or red pepper to taste | ||
| 3 white bread slices with crusts trimmed | ||
| Egg | 1 , beaten | |
| Bread crumbs | 1/2 Cup (16 tbs), dried | |
| 1/2 cup finely shredded Swiss cheese | ||
| Whipping cream | 1/2 Cup (16 tbs) | |
| 2 tablespoons amber rum, warmed and flamed | ||
Directions
Cook crawfish in boiling court bouillon 10 minutes, then cool.
Reserve 1 cup bouillon.
Heat butter and oil in a skillet; saute liver and mushrooms until liver is firm on the outside and pink inside.
Season with parsley, marjoram, rosemary, salt, and peppers.
Soak bread slices in reserved bouillon; stir to break up bread.
Process soaked bread with bouillon and liver mushroom mixture, a little at a time, in an electric blender or force through a food mill.
Stir in egg.
Spread mixture on bottom of a shallow baking dish.
Arrange crawfish decoratively on top.
Sprinkle with a mixture of bread crumbs and cheese.
Blend cream and rum; pour over all.
Broil until lightly browned.
Reserve 1 cup bouillon.
Heat butter and oil in a skillet; saute liver and mushrooms until liver is firm on the outside and pink inside.
Season with parsley, marjoram, rosemary, salt, and peppers.
Soak bread slices in reserved bouillon; stir to break up bread.
Process soaked bread with bouillon and liver mushroom mixture, a little at a time, in an electric blender or force through a food mill.
Stir in egg.
Spread mixture on bottom of a shallow baking dish.
Arrange crawfish decoratively on top.
Sprinkle with a mixture of bread crumbs and cheese.
Blend cream and rum; pour over all.
Broil until lightly browned.
Chef
