Bisque of Crayfish

Ingredients

• five or six dozen fresh water crayfish
• two dozen and a half of the finest tails
• the crumb of a couple of French rolls
• a few yolks of hard boiled eggs
• a pint and a half of cream

Method

1. 1

   Boil crayfish, select tails, pound remaining with chicken flesh.

2. 2

   Boil bread in broth, pound with eggs, mix with crayfish.

3. 3

   Boil shells in broth, strain.

4. 4

   Boil cream, mix with broth, add pounded lobster, keep hot without boiling.

5. 5

   Serve over soaked bread.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 2. The excerpt below is the record exactly as published.

Bisque of Crayfish. Procure five or six dozen fresh water crayfish, and boil them without any vinegar in the water. Select two dozen and a half of the finest tails that remain whole, and pound the rest with all the fleshy parts and meat in a mortar, with the flesh from the breasts of two roasted chickens or fowls. Boil the crumb of a couple of French rolls SOUPS. II in some rich Droth ; place this in a mortar with a few yolks of hard boiled eggs, and pound well together, then mix thoroughly with the crayfish and chicken ; put the shells of the fish to boil in a little water or broth, and rub through a fine sieve. Boil a pint and a half of cream

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