This is one of the classical crayfish dishes, I have found recipes for it from the early 1940s. Traditionally flavoured with mustard and sherry in a egg-thickened sauce.
- 4 Crayfish tails, cooked, removed from shell, keep shells for service
- 50 – 100g unsalted butter
- 100g baby mushrooms, brushed free of dirt and sliced very thinly
- ½ tsp paprika
- Sea salt and freshly milled black pepper
- 2 Tbs dry Sherry
- ½ tsp Dijon mustard
- 250ml cream, just brought to the boil
- 2 egg yolks from large eggs
- steamed white rice for serving
Remove the crayfish meat from the shells and cut into small dice. Wash the shells and set aside to dry. Heat the butter in a saucepan, add the mushrooms and cook to evaporate the liquid from the mushrooms and they start browning. Add the crayfish meat, paprika, sea salt and freshly milled black pepper. Reduce the heat and add half the sherry and half the hot cream and allow to cook gently for a couple of minutes. Whisk the remaining sherry, and egg yolks in a small bowl, add the mustard. In a small saucepan cook this custard over low heat stirring all the while until it thickens. Be careful with the heat as the mixture could scramble. Add to the crayfish mixture, warm through, season if necessary. Spoon into the shells, place on top of the rice, drizzle over extra sauce and serve.