Cook the crayfish as for Ecrevisses à la Bordelaise.
Remove a strip of the shells along the length of the back of the cooked crayfish using a pair of scissors; remove the flesh and cut in dice. Remove the meat from the heads and mix with a little reduced Sauce Bechamel, pass through a fine sieve and mix with the diced flesh. Fill this mixture into the empty crayfish shells, sprinkle with fine crumbs and melted butter, colour quickly and arrange on a serviette on a dish to serve.
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