Cram Fish in Jelly
Ingredients
Directions
Prepare
Boil the crawfish until cooked, then let them cool.
Wipe the crawfish clean and lay them in a punch bowl with their backs down.
Set and serve
Pour the calf's foot jelly over the crawfish.
Once the jelly is cold, turn it out onto a glass dish.
Serve as a side dish for dinner or supper.
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
- The main protein, set whole in the jelly to form the dish's centrepiece.
- Calf's foot jelly
- Gelatin that sets as it cools, holding the crawfish in place when turned out.
The step that matters
Turning out the jelly once cold. Gelatin sets as it cools, so the jelly must be fully cold and firm before turning out. If it is still soft, it will slump or tear and lose its shape on the dish.
“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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