Name: Curry of Crawfish (Ecrevisses au Kari)
Cuisine: United States
Ingredients: Salt and Pepper to Taste; A Dash of Cayenne; 2 Sprigs Each of Thyme and Parsley; A Clove of Garlic, Finely Minced; An Onion, Sliced; A Tablespoonful of Flour; A Tablespoonful of Curry Powder; A Bay Leaf; The Juice of Half a Lemon; A Quart of Water, Boiling; A Cupful of Rice; 3 Dozen Crawfish; 2 Ounces of Butter

Ingredients

A Cupful of Rice
3 Dozen Crawfish
2 Ounces of

Americas
United States
Stew
Fish course
Pescatarian
Spicy
New Orleans

Method

Boil the crawfish according to the recipe given. (See Boiled Crawfish.) Clean and pick the Crawfish. Put two ounces of butter in the frying pan. Cut one onion into slices, add it to the butter, letting it brown nicely. Then add the well-seasoned Crawfish, and saute them to a golden brown. Add one clove of garlic, finely minced, and minced thyme, parsley and ba

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Ingredients

Method

Part of