349 Crayfish sauce for pâtés

Sous iz rakov k pashtetam

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 6 morels
  • 3 stalks asparagus
  • glasses cream
  • 1 teaspoon flour
  • ½ spoon crayfish butter
  • 6–12 crayfish tails
  • salt
  • pepper


    Bring to a boil ½ spoon crayfish butter, 1 teaspoon flour, and glasses cream. Wash and shred 6 morels, place in a saucepan, cook them in their own juice until done, and add them to the cream sauce. Add a handful of finely chopped asparagus, boiled in salted water, and several crayfish tails. Boil the sauce thoroughly, stirring. Serve, sprinkled with salt and a little black pepper.