Bisque d'Ecirvisses (Crayfish Soup)

Ingredients

• two dozen live crayfish
• a glass of good white wine
• a few peppercorns
• a bunch of parsley garnished with aromatics
• a few fresh cut tomatoes
• six ounces of rice boiled dry
• two anchovies
• a quart and a half of veal or fish broth
• a cupful of wine
• a pinch of cayenne

Method

1. 1

   Boil the crayfish with salt, parsley, peppercorns, wine, and tomatoes for ten minutes.

2. 2

   Drain and pound the tails with broth, dry rolls, rice, and anchovies.

3. 3

   Dilute with crayfish liquor and broth, season, warm without boiling, and add crayfish tails.

4. 4

   Serve with fried croutons.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 67. The excerpt below is the record exactly as published.

Bisque d'Ecirvisses. (Crayfish Soup.) Choose two dozen live crayfish, put them into a stew- pan with a little salt, a bunch of parsley garnished with 148 FRANCE (North) aromatics, and a few peppercorns ; moisten with a glass of good white wine, and a few fresh cut tomatoes. Cover, and boil them for ten miuntes ; then drain, take out the thick part of the tails, and pound with a little broth the remainder of the crayfish with some dry rolls, six ounces of rice boiled dry, and two anchovies. Dilute the pre- paration with the crayfish liquor and a quart and a half of veal or fish broth, pass the soup twice, season highly, warm it well without letting it boil, and add to it the crayfish tails cut in pieces, a pinch of cayenne, and a cupful of wine

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