Another Recipe for Bisque of Crayfish

Ingredients

• three to four dozen crayfish
• three boned anchovies
• four ounces of butter
• one small onion stuck with two cloves
• two quarts of fish stock
• one French dinner roll
• two gills of cream
• one teaspoonful of lemon juice
• salt
• pepper
• four ounces of rice

Method

1. 1

   Remove the gut from crayfish tails; shell and pound shells and half the tails with anchovies.

2. 2

   Add butter and heat in a stewpan.

3. 3

   Add washed rice, fry a little, moisten with fish stock, add onion and cloves, and simmer until rice is tender.

4. 4

   Soak roll in milk and add to soup; pass through a fine sieve.

5. 5

   Return to stewpan, season, reheat, and add cream.

6. 6

   Just before serving, add lemon juice and crayfish tails, serve with fried bread croutons.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 9. The excerpt below is the record exactly as published.

ANOTHER RECIPE FOR BISQUE OF CRAYFISH rTlHREE to four dozen crayfish, three boned anchovies, four ounces of butter, one small onion stuck with two cloves, two quarts of fish stock, one French dinner roll, two gills of cream, one teaspoonful of lemon juice, salt, pepper and four ounces of rice

Cook this with the app: pantry check, scaling, and the assistant.