BISQUE DE CREVETTES
From A guide to modern cookery, 1909
Serves 6
This soup may also be prepared as a velouté or a cream.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 136. The excerpt below is the record exactly as published.
BISQUE DE CREVETTES The mode of procedure for this bisque, the mirepoix, the thickening ingredients, the moistening, and the finishing of the soup are identical with those of No. 662. All that is needed, therefore, is to substitute for the crayfish two Ibs. of raw shrimps. Instead of using ordinary butter in finishing this bisque, use three oz. of shrimp butter. Garnish with twenty-five reserved tails
Cook this with the app: pantry check, scaling, and the assistant.