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POLSKA ZUPA RAKOWA (Polish Crawfish Soup with Cream), Polish
Clean live crawfish and wash. Put them in 1 ½ quarts of boiling water to which some salt and dill have been added. Simmer 10 to 15 minutes. Then take out crawfish and clean. Remove tails, claws, shells and black veins. Pound crawfish. When separating tails, one must remove black vein, but leave crawfish fat which is very tasty.
Now fry crushed shells 30 minutes in a frying pan with butter, add some of the water in which the crawfish have been cooked. When the red crawfish butter appears on the surface, skim off and pour into a cup. When shells are well cooked, using a very fine strainer, strain and pour into pan with remainder of water in which crawfish were boiled. Add crawfish butter and some cream mixed with flour and let it boil.
Before serving, add some maggi or bouillon, the tails and claws. Cover soup with green dill and parsley, both chopped fine. This soup is very tasty and served as a festive and traditional dish at manors of the Polish gentry. At least it was before either German or Russian tanks showed up and flattened said manors...
Contributed by Mrs. Jadwiga Haska, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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