Bisque d'Ecrevisses

Ingredients

• three dozen ecrivisses
• two-thirds of the shells, broken up
• one onion
• one carrot
• a leek
• a little celery
• one bay leaf
• some thyme and one spoonful of black pepper berries
• two spoonsful of flour
• one glass of white wine
• one-half glass of brandy
• one gallon of bouillon
• one cup of raw rice
• salt
• Cayenne pepper

Method

1. 1

   Simmer onion, carrot, leek, and celery with bay leaf, thyme, and black pepper in butter.

2. 2

   Add broken shells, flour, white wine, brandy, bouillon, and raw rice.

3. 3

   Season and cook until rice is soft, then strain through a fine sieve.

4. 4

   Before serving, add ecrevisse butter and tails, and stir in Cognac.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 286. The excerpt below is the record exactly as published.

Bisque d'ecrevisses. Remove the tails of three dozen ecrivisses. Use two- thirds of the shells, broken up, to make the soup, and one-third for ecrevisse butter. Simmer in butter one onion, one carrot, a leek and a little celery, all cut up ; with one bay leaf, some thyme and one spoonful of black pepper ber- ries. Then add the broken shells, two spoonsful of flour, one glass 'of white wine, one-half glass of brandy, one gallon of bouillon and one cup of raw rice. Season with salt and Cayenne pepper

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