Bisque of Crawfish

Ingredients

• four dozen crawfish
• a carrot
• an onion
• three cloves of garlic
• two cloves
• a few branches of parsley
• a tablespoonful of vinegar
• one ounce of butter
• two ounces of flour
• not quite a quart of cream
• three quarters of a cupful of tomatoes
• a little cayenne

Method

1. 1

   Wash the crawfish and boil them in water with carrot, onion, garlic, cloves, parsley, salt, and vinegar for fifteen minutes.

2. 2

   Drain and pound to a paste.

3. 3

   Melt butter in a saucepan, mix with flour, then add the crawfish paste, cream, tomatoes, salt, pepper, and cayenne.

4. 4

   Boil, strain, and serve after adding butter.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 13. The excerpt below is the record exactly as published.

Bisque of Crawfish. Wash four dozen crawfish and put them in sufficient water to cover them, cut a carrot, an onion, and three cloves of garlic in slices, add two cloves, a few branches of parsley, a little salt, and a tablespoonful of vinegar, and boil for fifteen minutes. Drain them, and then pound them to a paste. Melt one ounce of butter in a saucepan, add two ounces of flour, which mix well with the butter. Then add the paste of craw- 34 FRENCH DISHES. fish, not quite a quart of cream, the same of con- somme (stock), three quarters of a cupful of toma- toes, salt and pepper, and a little cayenne. Boil, and stir with a spoon, press through a sieve, and put back on the fire, with one ounce of butter ; as soon as it boils up again, serve. 78. Bisque of Lobster. Take half a pound of boiled lobster from which you have removed the shell, and proceed as for the foregoing, adding half instead of three quarters of a cupful of tomatoes

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