Luxembourg: Pudding aux Ecrevisses (Crayfish "Pudding")

 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pudding aux Ecrevisses / Crayfish "Pudding"
 Categories: Luxembourg, Belgian, Fish, Shellfish
      Yield: 4 servings
 
MMMMM------------------FOR THE COURT-BOUILLON:-----------------------
      1    Carrot
      2    Shallots
      2    Onions
      2 dl Dry white wine
      2 dl Water
      1    Bouquet garni
    1/4 ts Salt

MMMMM----------------------FOR THE PUDDING:---------------------------
    200 g  Fresh white breadcrumbs
    3/4 l  Milk
    125 g  Butter
    200 g  Cooked white chicken meat
     30 g  Chopped almonds
    125 g  Castor sugar
           Pinch of cinnamon
      1    Clove
      8    Egg whites
     30    Live crayfish
 
  First make the court-bouillon by simmering together all its
  ingredients for 20 minutes.
  
  Remove the intestinal gut from each crayfish by pulling it out with a
  small knife from under the central flange of the tail, and cook the
  crayfish in the court-bouillon for 15 minutes.
  
  Soak the breadcrumbs in the milk.
  
  Remove all the flesh from the crayfish, mince it and reserve.
  
  Pound the crayfish shells and heads in a mortar.  Melt the butter in a
  saucepan and add the pounded shells, mixing well.  Add the water and
  boil for 3 minutes.
  
  Put the mixture through a fine-meshed strainer over a bowl, pressing
  down on the ingredients with a wooden spoon.  Then chill the
  resulting liquid.
  
  When the butter in the liquid has set, melt the mixture over gentle
  heat for about 5 minutes so that the water evaporates.  What you have
  left is proper crayfish butter.
  
  Preheat the oven.
  
  Mince the chicken meat finely and mix it with the minced crayfish
  flesh and the chopped onions.  Beat in the milk and breadcrumb
  mixture and the crayfish butter.  Work well together, then add the
  sugar and spices and mix thoroughly.
  
  Beat the egg whites until stiff, then fold them into the crayfish
  mixture.
  
  Butter a large cake mold and fill it with the mixture.  Put the mold
  in a baking pan filled with water and bake in a medium to slow oven
  for 1 to 1 1/2 hours or until the pudding it set and golden.
  
  (from A TASTE OF THE BELGIAN PROVINCES, Gordon and Shirley)
 
MMMMM
 

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