Craw Fish in Jelly
Ingredients
Directions
Prepare the crawfish
Boil the crawfish and let them cool.
Clean the crawfish and lay them in a punch bowl with their tails down.
Set and serve
Pour cold calf's foot jelly over the crawfish until covered.
Let it set overnight.
Turn it out onto a glass dish to serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Crawfish
- Forms the main body of the dish, set within the clear jelly.
- Calf's foot jelly
- Gelatin that sets around the crawfish, holding them in a firm, sliceable form.
The step that matters
Pouring the jelly over the crawfish. The jelly must be cold and fully cover the crawfish so it can gel evenly. Gelatin sets only when chilled, so warm liquid would fail to firm up.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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