Title: Crayfish Retes (An Old Recipe)
Categories: Appetizer Shellfish Hungarian
Yield: 6 Servings

30		Crayfish
1		Breakfast roll
		Cream
2		Eggs
4	oz	Crayfish butter
1		Egg beaten with
1		Egg yolk
		Salt
		Nutmeg
		Melted butter
		Yoghurt
PASTRY
8	oz	Flour
1	oz	Crayfish butter
2		Eggs
1		Egg yolk
		Water
		Salt

Filling. Boil crayfish, remove the meat from tails and claws. Soak a roll in cream, squeeze the cream pretty well out of it and chop up the roll together with the crayfish meat. Beat eggs in a bowl, add the crayfish, and roll mixture and stir well. Then beat well crayfish butter, break whole egg & yolk beaten together into it, season with salt and nutmeg, stir well and add this butter to the mixture in the bowl. Pastry Put flour on the baking board, rub in crayfish butter, mix eggs & egg yolk with an equal quantity of water, and beat till it foams. Keep on removing the foam as it arises, and add it to the flour till the dough is smooth and neither too stiff nor too soft. Then add salt and beat with the rolling pin a few times. Roll the dough out as thin as possible, then spread a clean, floured tablecloth, put the dough on it and pull out the dough till it is as thin as an eggshell. Sprinkle with melted butter and lay the crayfish filling on it. Fold it (like a roly-poly), butter a baking-tin, put the retes into it, pour yoghurt over it, cook it over a glowing fire till the whey evaporates; then put crayfish butter on it and bake with heat above and below.

(From the "Pester Kochbuch" published by Gustav Heckenast in 1834.)

Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home BBS 2:323/4.4

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