Crawfish Or Jumbo Shrimp
|Crawfish||50 Small (In Their Shells)|
|Prepared court bouillon||4 Cup (64 tbs)|
|Peanut oil||1 Tablespoon|
|Sliced calf's liver||1 Pound|
|Mushrooms||6 , sliced|
|Chopped parsley||1 Tablespoon|
|Dried marjoram||1⁄8 Teaspoon|
|Dried rosemary||1⁄8 Teaspoon|
|Freshly ground pepper||To Taste|
|Cayenne pepper/Red pepper||To Taste|
|White bread slices||3 , crusts trimmed|
|Egg||1 , beaten|
|Dried bread crumbs||1⁄2 Cup (8 tbs)|
|Finely shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Amber rum||2 Tablespoon, warmed and flamed|
Cook crawfish in boiling court bouillon 10 minutes, then cool.
Reserve 1 cup bouillon.
Heat butter and oil in a skillet; saute liver and mushrooms until liver is firm on the outside and pink inside.
Season with parsley, marjoram, rosemary, salt, and peppers.
Soak bread slices in reserved bouillon; stir to break up bread.
Process soaked bread with bouillon and liver mushroom mixture, a little at a time, in an electric blender or force through a food mill.
Stir in egg.
Spread mixture on bottom of a shallow baking dish.
Arrange crawfish decoratively on top.
Sprinkle with a mixture of bread crumbs and cheese.
Blend cream and rum; pour over all.
Broil until lightly browned.