Bisque d'Ecrevisses

Ingredients

• twenty ecrevisses
• one quart of water
• a teaspoon salt
• a small onion
• a carrot
• a sprig of celery
• one-half teaspoon of kitchen bouquet
• a cup of the liquor
• one quart of bouillon or milk
• one-half glass of white wine
• one-half cup bread disks

Method

1. 1

   Boil ecrevisses in water with salt, onion, carrot, celery, and kitchen bouquet.

2. 2

   Remove shells, grind them with butter, and mix with liquor, bouillon, and toasted bread.

3. 3

   Simmer, press through a sieve, and return to heat with ecrevisses and butter.

As published

This recipe was extracted from Council cook book (1908), page 6. The excerpt below is the record exactly as published.

Bisque d'Ecrevisses. Clean carefully twenty ecrevisses. Into a sauce- pan put one quart of water, a teaspoon salt, cay- enne, a small onion, a carrot, a sprig of celery, all finely cut, and one-half teaspoon of kitchen bouquet. Then add the ecrevisses and boil about five minutes. Take them put and remove the shells. Grind shells in a mortar, mix with a little butter. Put paste into saucepan with a cup of the liquor in which the ecre- visses have been boiled, one quart of bouillon or milk, one-half glass of white wine, one-half cup bread disks

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