Crab Bisque

Ingredients

• eighteen hard-shell crabs
• one quart of chicken or veal stock
• one quart of cream
• one pint of stale bread, free of crust
• two table-spoonfuls of butter
• one of flour
• one small slice of carrot
• one large slice of onion
• two bay leaves
• one stalk of celery
• a sprig of parsley
• a bit of mace
• a slight grating of nutmeg
• one-fourth of a teaspoonful of white pepper
• one-tenth of a teaspoonful of cayenne
• three teaspoonfuls of salt

Method

1. 1

   Put half of the meat of the crabs and all of the claws into a stew-pan.

2. 2

   Add the spice, vegetables, herbs, and half the stock, and place the pan where its contents will simmer gently for forty minutes.

3. 3

   Ten minutes later put the bread and the remaining stock into another stew-pan, and set the pan where its contents will simmer gently for thirty minutes.

4. 4

   When the first mixture has cooked for the proper period, strain it over that in the second stew-pan.

5. 5

   Mix all these ingredients thoroughly, and rub through a fine sieve.

6. 6

   Return to the fire, and add the butter and flour, rubbed together.

7. 7

   Cook five minutes longer; then add the cream, heated in a double-boiler, the remainder of the crab meat, and the salt and pepper.

8. 8

   Let the soup boil up once, and serve without delay.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 83. The excerpt below is the record exactly as published.

Crab Bisque. * For eight persons use eighteen hard-shell crabs, one quart of chicken or veal stock, one quart of cream, one pint of stale bread, free of crust, two table-spoonfuls of butter, one of flour, one small slice of carrot, one large slice of onion, two bay leaves, one stalk of celery, a sprig of parsley, a bit of mace, a slight grating of nutmeg, one-fourth of a teaspoonful of white pepper, one-tenth of a teaspoonful of cayenne, and three tea- spoonfuls of sal

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