Bisque d’Ecrevisse (Crayfish Soup)

Ingredients

• 40 to 50 crayfish
• 3 boned anchovies
• 4 oz. butter
• 4 oz. rice
• 1 small onion
• stuck with 2 cloves
• 2 quarts fish stock
• 1 French dinner roll
• 1 gill cream
• 1 teaspoonful lemon-juice
• salt
• pepper

Method

1. 1

   Remove gut from crayfish, shell them, pound shells and half the tails with anchovies in a mortar.

2. 2

   Heat in a stewpan with butter, add rice, fry, moisten with fish stock.

3. 3

   Add onion and cloves, simmer until rice is tender.

4. 4

   Soak roll in milk, add to soup, pass through a sieve, return to stewpan, season, reheat, add cream, lemon juice, and crayfish tails before serving.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 111. The excerpt below is the record exactly as published.

Bisque d’Ecrevisse {Crayfish Soup). — 40 to 50 crayfish, 3 boned anchovies, 4 oz. butter, 4 oz. rice, 1 small onion, stuck with 2 cloves, 2 quarts fish stock, 1 French dinner roll, 1 gill cream, 1 teaspoonful lemon-juice, salt and pepper

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