Easy
4
First-Course PortionsBy Graham Kerr
Published 1966
Recipe to produce 4 First-Course portions
U.S.A.
Imperial
Metric
White Sauce
Dry white wine
Cooked crayfish or lobster meat
Mushrooms, finely chopped
Lemon juice
Parsley
Potato
Butter
Milk
White peppercorns, salt
To season
To season
To season
Cheddar cheese
Chopped parsley and cayenne pepper
To garnish
To garnish
To garnish
Prepare sauce with
This is a perfect first course. A glass of chilled sherry blends well. and broil or shallow fry the flesh. Another simple way to deal with a live crayfish is to place it into a deep freeze. It keeps very well and the method appeals to my nature.
© 1966 Graham Kerr. All rights reserved.