Rice with Crayfish Butter and Crayfish Tails
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- штук crayfish
- stakan Carolina rice
- funt butter
- stakans crayfish bouillon
- ложка flour
- nutmeg
- dill
- ложка Parmesan / cheese
Instructions
- Boil crayfish; pick tails and claws. Make crayfish butter from the fried pounded shells and a bouillon from the pressings.
- Fry rice in the crayfish butter, add bouillon, cook crumbly, and mix in tails, chopped claws, and nutmeg.
- Bake with cheese; serve with a crayfish-butter gravy (flour, bouillon, nutmeg, dill).