À l'amiral

Mälaren, historically referred to as Lake Malar in English, is the third-largest freshwater lake in Sweden. Its area is 1,140 km² and its greatest depth is 64 m. Mälaren spans 120 kilometers from east to west. The lake drains, from south-west to north-east, into the Baltic Sea through its natural outlets Norrström and Söderström and through the artificial Södertälje Canal and Hammarbyleden waterway. The easternmost bay of Mälaren, in central Stockholm, is called Riddarfjärden. The lake is located in Svealand and bounded by the provinces of Uppland, Södermanland and Västmanland. The two largest islands in Mälaren are Selaön (91 km²) and Svartsjölandet (79 km²). Mälaren is low-lying and mostly relatively shallow.

Crayfish are freshwater crustaceans belonging to the infraorder Astacidea, which also contains lobsters. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. Most crayfish cannot tolerate polluted water, although some species, such as Procambarus clarkii, are hardier. Crayfish feed on animals and plants, either living or decomposing, and detritus.

A canapé is a type of starter, a small, prepared, and often decorative food, consisting of a small piece of bread or cracker, wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.

The signal crayfish is a North American species of crayfish. It was introduced to Europe in the 1960s to supplement the North European Astacus astacus fisheries, which were being damaged by crayfish plague, but the imports turned out to be a carrier of that disease. The signal crayfish is now considered an invasive species across Europe, Japan, Ontario, and California, ousting native species there.

A quenelle is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served sauced as a dish in their own right. Similar items are found in many cuisines.

A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished."

Chicken Marengo is an Italian and French dish consisting of a chicken sautéed in oil with garlic and tomato, garnished with fried eggs and crayfish. The dish is similar to chicken à la Provençale, but with the addition of egg and crayfish, which are traditional to chicken Marengo but are now often omitted. The original dish was named to celebrate the Battle of Marengo, a Napoleonic victory of June 1800.

Procambarus clarkii, known variously as the red swamp crayfish, Louisiana crawfish or mudbug, is a species of cambarid crayfish native to freshwater bodies of northern Mexico, and southern and southeastern United States, but also introduced elsewhere, where it is often an invasive pest.

Moin-moin (Yoruba) or moi-moi is a steamed or boiled bean pudding made from a mixture of washed and peeled beans and onions, fresh red peppers, spices, and often fish, eggs, and/or crayfish. It is a protein-rich Yoruba food that is commonly eaten across West Africa.

Mekitsa is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called mekike, while in Macedonian mekica or pituljica, and in Bulgaria mekitsa. They are similar to Hungarian lángos and British Yorkshire pudding. Mekitsa is conventionally a breakfast dish.

Cappon magro is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce.

Olivier salad is a traditional salad dish originating in the Russian Empire, created by French and Belgian chef Lucien Olivier.

Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.

The Modern Cook was the first cookery book by the Anglo-Italian cook Charles Elmé Francatelli (1805–1876). It was first published in 1846. It was popular for half a century in the Victorian era, running through 29 London editions by 1896. It was also published in America.

A matelote is the name given in French cooking to a fish stew made with white or red wine. It is normally made with freshwater fish, and may contain a mixture of different fish or a single species. It is traditionally garnished with small onions and mushrooms that have been cooked with the fish.