Crab Bisque

Ingredients

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

Method

1. 1

   Simmer half the crab meat and claws with spices, vegetables, and half the stock for forty minutes.

2. 2

   Simmer bread and remaining stock for thirty minutes.

3. 3

   Strain the first mixture over the second, mix, and rub through a fine sieve.

4. 4

   Return to heat, add butter and flour, then cream and remaining crab meat.

5. 5

   Let boil once and serve.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 51. The excerpt below is the record exactly as published.

Crab Bisque For eight persona use eighteen large, hardH9hell crabs, one qoart of chicken or veal stock, one quart of cream, one pint of stale bread free of crust, two tablespoonfuls of butter, one of flour, one small slice of carrot, one large slice of onion, two bay leaves, one stalk of celery, one sprig of parsley, a bit of mace, slight grating of nutmeg, one-fourth teaspoonful of white pep- per, dash of cayenne, and three teaspoonfuls of salt

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