Bisque of Prawns
From Miss Corson's practical American cookery and household management, 1885
Serves 11
Lobster flesh can be used if prawns are scarce.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 110. The excerpt below is the record exactly as published.
BISQUE OF PRAWNS. Put a hundred prawns into two quarts of boiling water, after first washing them in plenty of cold water, and boil them until the shells turn red ; meantime, wash two pounds of eels in cold water, cut them in inch pieces, and put them over the fire in sufficient cold water to cover them, together with a gill of vinegar, a level teaspoonful of whole pepper- corns, a blade of mace, an onion peeled and stuck with a dozen whole cloves, a sprig of any sweet herb except sage, a small sprig of parsley with root attached, a stalk of celery, and a level tablespoonful of salt ; as soon as the prawns are red, put the pot-liquor in which they were boiled with the above-named ingredients, and then take the prawns from th? SOUPS. 191 shells ; put the flesh of the prawns aside until the soup is nearly done, add the shells to the other ingredients, cover the soup-kettle, and boil until they are reduced to a pulp ; then strain the soup through a towel laid in a colander; put two tablespoonfuls each of butter and flour in a sauce- pan, and stir them over the fire until they bubble; then gradually stir in the strained soup, about half a cupful at a time, until a creamy soup is made ; add the flesh of the prawns to this, season it palatably, put with it about a gill of Sauterne
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Cook this with the app: pantry check, scaling, and the assistant.