CRAYFISH.
The crayfish are inhabitants of fresh-water streams; and they bear a striking resemblance to the lobster in appearance, spawning habits, shedding their shell, etc. Their season begins early in the spring, and lasts until cold weather. During a bountiful supply of these delicious shell-fish, large quantities are packed away in ice-houses for winter use, when there is a big demand for them from caterers who use them as garnishment, and for salads and sauces. They cost from three to four dollars per hundred in the New-York markets. Those that come from Milwaukee are highly esteemed; and, as they are already cooked, they may be used at luncheon, and on fast-days as salads. A crayfish salad is an enjoyable dish.
Crayfish Omelet.—Rinse half a pint of crayfish tails in salted water, and drain them; then split each tail in two lengthwise, and remove the thread-like intestine found therein. Toss them about a moment in a little butter and tablespoonful of broth or gravy; season with a dash of cayenne. Make a four-egg omelet, and just before folding add the crayfish.
SALMON.
Salmon Steak.—Put into fast boiling water, salted, a slice of fresh salmon, and boil for five minutes quite rapidly; then set on back of the range where it will simmer for fifteen minutes longer. Drain, and place it on a napkin surrounded with a border of parsley. On the two ends of the platter place slices of lemon. Serve with a sauce in a sauce-boat. Drawn butter with a few prawns or shrimps cut up in it is a nice sauce for salmon.
Canned Salmon.—The canning of salmon at the source of supply has been of lasting benefit to mankind, for we are now able to procure a pound of salmon in any quarter of the globe for a reasonable sum. Canned salmon has one advantage over the fresh fish: it does not deteriorate, and lose its flavor. Those who have tried it say they do not get surfeited with canned salmon, although many of the same individuals dislike the fresh salmon owing to its richness, and on this account rarely eat it.
Salmon Patties.—This is a very nice way of serving salmon at luncheon. Open a pound can of salmon, drain, add to the small amount of salmon liquid sufficient water to make a gill, season it with salt and pepper, and, if on hand, add a little anchovy paste. Beat up the yolks of two eggs with half a teaspoonful of flour dissolved in a little cold water or milk: add the gill of water, place it on the range to become hot and thick, whisking it meanwhile; break the salmon into pieces, and add to the sauce. When quite hot, fill the patty shells with it, and serve. A very rich sauce may be made by the addition of butter and cream.
The patty shells are made as follows: Roll out some very light puff-paste, half an inch thick; stamp it in rounds with a three-inch cutter, press a small cutter in the middle of each round to the depth of quarter of an inch; put the rounds on a buttered tin, brush a little beaten egg over them, and bake in a quick oven. When done, remove the centre, scoop out a little of the inside, and the shells are ready for the mixture.