Crab Bisque à l'Allemande

Ingredients

• 6 live crabs
• 1 tablespoonful salt
• 2 quarts chicken stock
• 2 ounces butter
• Yt cupful cream
• 3 well-beaten eggs

Method

1. 1

   Drop crabs into boiling water, add salt and boil 12 minutes; remove and when cold split them with a knife; extract all the meat; wash the shells and dry them in the oven; place them in a chopping bowl, add butter, and pound them fine; place the shells and butter in a saucepan, stir 10 minutes over the fire; add chicken stock and cook slowly 10 minutes longer; strain the soup into another saucepan, add cream and beaten eggs, place over the fire, beat constantly till just before boiling point, then add crab meat and chicken-forcemeat balls previously boiled in salted water.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 40. The excerpt below is the record exactly as published.

6 live crabs into boiling water, add 1 tablespoonful salt and boil 12 minutes ; then remove and when cold split them with a knife ; extract all the meat ; wash the shells and dry them in the oven ; then place them in a chopping bowl, add 2 ounces butter, and pound them fine ; place the shells and butter in a saucepan, and stir 10 minutes over the fire; add 2 quarts chicken stock mentioned below, and cook slowly 10 minutes longer ; strain the soup into another saucepan, add Yt cup- ful cream and 3 well-beaten eggs

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