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Poultry Salad With Crayfish Recipe
|Caraway seed||1 Tablespoon|
|Parsley||1 Bunch (100 gm)|
|Mixed vegetables||5 Ounce|
|Cream||1 1⁄2 Tablespoon|
|Tarragon leaves||1 Pinch, chopped|
|Worcestershire sauce||1 Dash|
|Cayenne pepper||1 Pinch|
|Aspic jelly||5 Ounce|
Serving size: Complete recipe
Calories 2709 Calories from Fat 2305
% Daily Value*
Total Fat 261 g400.9%
Saturated Fat 35.3 g176.6%
Trans Fat 0 g
Cholesterol 371.8 mg
Sodium 22161.2 mg923.4%
Total Carbohydrates 77 g25.7%
Dietary Fiber 23.8 g95.1%
Sugars 24.8 g
Protein 35 g70.1%
Vitamin A 756.4% Vitamin C 472.1%
Calcium 53.3% Iron 76%
*Based on a 2000 Calorie diet
Cook crayfish in salt water with parsley and chopped caraway seeds.
Shell and put them aside.
Wash lettuce and cut into narrow strips.
Peel tomatoes, remove seeds and chop them into small cubes.
Make a mayonnaise with the oil, egg yolks, lemon juice and some salt.
Add 1 tbsp.
cream, the minced tarragon leaves, Worcester sauce and cayenne pepper.
Add a drop of vinegar.
Take the boned chicken legs, chopped into strips, the crayfish claws, shelled, the lettuce leaves and diced tomatoes and mix with half of the sauce.
Mix carefully; pile up in the middle of a rather deep dish.
Pour the other half of the sauce over it.
Arrange the skinned slices of chicken and crayfish meat on top.