Ingredients
- three pounds of sugar add a pint
Directions
Boil twenty fine crayfish, take off the shells and the small feet only. Line your tourte-pan
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with paste, and on it put a layer of forcemeat made with anchovies, or fish, in place of meat. On this place your crayfish as neatly as possible, put between them some butter mixed with fine herbs, pepper, and salt; finish your tourte in layers like the oysters, putting farce between each layer of crayfish, egg it over, and bake half an hour. When you take it out, pour in a sauce maigre, or sauce made of cream, yolk of eggs, and some lemon juice or vinegar. Serve hot.
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BAB.LET SUGAR.
To three pounds of sugar add a pint and a quarter of spring water, with the white of an egg beaten to a strong froth to clarify it; when it begins to whiten and to be very thick, pour in the juice of a lemon strained, and boil it quickly to caramel height, which you will know by the sugar beginning to look clear and have large bubbles on it, then you must add some drops of essence of lemon to it, to prevent its grain- ing, just as it is taken off the fire. Pour it on a dish or marble slab that has been oiled slightly with a little butter to prevent it sticking, and
222 SWEETMEATS.
when it b^ins to harden round the edges^ twist it into sticks, or cut it into loxenges^ or roll it up in btUs.