Bisque of Crayfish

Ingredients

• Five or six dozen crayfish
• crumb of two French penny rolls
• yolks of three eggs boiled hard
• a pint and a half of cream

Method

1. 1

   Boil crayfish, set aside the best tails.

2. 2

   Pound remaining crayfish with meat from two roasted fowls and soaked bread.

3. 3

   Boil crayfish shells in broth, strain.

4. 4

   Boil cream, stir continuously, then mix with the pottage.

5. 5

   Add lobster spawn diluted with broth, keep hot without boiling.

6. 6

   Soak bread rounds in the tureen, pour bisque over, add reserved tails, and serve hot.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 66. The excerpt below is the record exactly as published.

Bisque of Crayfish. This is a pottage which is sent to table on gala days only, Avhen you are obliged to make a change of soups. Take the best crayfish 3'Ou can procure, according to the quantity you may want. (Five or six dozen at least are generally requisite.) If you boil the crayfish expressly for the occasion, you must not put vinegar. Lay aside two dozen and a half of the finest tails that remain whole; the rest, with all the meat and fleshy parts of the inside, pound in a mortar with the flesh of the breast of two roasted fowls or chickens. Pre- viously have soaked or boiled in rich broth the crumb of two French penny rolls ; put that also in the mortar, with the yolks of three eggs boiled hard. Pound the whole together. Next put the shells of the cray-fish to boil in a little broth ; then take some of the liquor to dilute the soup with, which rub through a tammy. Now boil a pint and a half of cream

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