Bisque d'Ecrevisses

Ingredients

• twenty ecrevisses
• one quart of water
• a teaspoonful of salt
• cayenne
• a small onion
• a carrot
• a sprig of celery
• one-half teaspoonful of kitchen bouquet
• a cupful of the liquor in which the ecrevisses have boiled
• one quart of bouillon or milk
• one-half glassful of white wine
• one-half cupful of bread disks

Method

1. 1

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

2. 2

   Remove shells, pound in a mortar, and mix with liquor, bouillon, wine, and bread.

3. 3

   Simmer, strain, and serve with butter.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 2. 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 teaspoonful of salt, cayenne, a small onion, a carrot, a sprig of celery, all finely cut, and one-half teaspoonful of kitchen bouquet. Then add the ecrevisses and boil for about five minutes. Take them out and remove the shells. These must be put through a meat-chopper and pounded in a mortar with a little butter. Put this paste into a saucepan with a cupful of the liquor in which the ecrevisses have boiled, one quart of bouillon or milk, one-half glassful of white wine, and one-half cupful of bread disks

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