Bisque or Crayfish Soup

Ingredients

• four dozen crayfish
• sliced carrots
• onions
• a glass of sherry
• 1/2 lb. of rice
• a little cream or butter

Method

1. 1

   Wash crayfish and boil with carrots, onions, pepper, salt, herbs, stock, and sherry for 10 minutes.

2. 2

   Remove meat from tails for garnish.

3. 3

   Simmer rice in stock, pound crayfish and shells, add liquid, strain, warm, and add cream or butter.

4. 4

   Garnish with crayfish meat.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 39. The excerpt below is the record exactly as published.

Bisque, or Crayfish Soup. Wash four dozen crayfish and put them in a stew- pan with sliced carrots and onions, pepper, salt, fine herbs, some stock, and a glass of sherry. Boil for ten minutes ; then take out the meat from the tails to be used as garnish in the bisque. Simmer in stock \ lb. of rice ; put the crayfish, shells, and rice in a mortar, and pound the whole to a pulp ; add the liquid, &c., in which the crayfish were boiled, and pass through a tamis ; warm in the bain-marie, and add a little cream or butter

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