Crab Bisque (Alternative)

Ingredients

• twelve large, hard-shell crabs
• four ounces of butter
• the yolks of four eggs
• a medium-sized onion
• enough white broth to make it of the right consistency

Method

1. 1

   Remove shells from crabs, pound meat with butter and egg yolks, and rub through a sieve.

2. 2

   Fry onion in butter, add bread and crab puree, stir to paste, then gradually add wine and broth.

3. 3

   Add bouquet and boil for half an hour.

4. 4

   Rub through a fine sieve and boil again.

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 50. The excerpt below is the record exactly as published.

four ounces of butter in small bits. Taste, pour in soup tureen, and serve hot, with small squares of bread f ried in butter separately on a piate. Olam Bisque BoU one quart of opened clams for twenty minutes in three pints of good veal consommé. Strain and add two tablespoon- fuls of butter, two tablespoonf uls of blended flour, and one pint of cream. Cook for a few minutes. Then stir in the well- beaten yolks of four eggs. Cook a few minutes longer. Sea- son with salt and white pepper to taste. Clam Ohowder One quart of opened hard clams, drained and chopped very fine, two dozen soft-shell clams, chopped in the same way, with 88 MB8. BEELT'a COOK BOOK the hard part removed. Cut one quart of peeied potatoes in small squares. Bruise and steep one-half pound of hard crackers in cold water. Chop two large white onions and two ounces of salt pork very fine. Put the pork and onion in a stewpan with one ounce of butter. Fry until a light brown, add the potatoes, six peeied and sliced tomatoes, one quart of water, three pinta of white broth, veal or chicken, ground thyme, mace, sage, and white pepper to taste. Boil thirty minutes. Then put in the clams with their liquor and the crackers. Boil thirty minutes longer. Skim the fat, add four ounces of butter and chopped parsley, mix thoroughly, and serve at once. Fish Broth Fry four ounces of butter with the foUowing vegetables sliced fine : two onions, two carrots, and two leeks. Fry until quite dry. Then add four pounds of fish, — such as bass, black fish, flounder, or any bony fish, — the head of a fresh cod, one quart of white wine, and six quarts of water. Season with salt, peppercoms, bunch of parsley, and a few blades of mace. Cover the stewpan and boil one-half hour. Strain the broth and free it from its fat. Chop up two pounds of cod or bass, mix with two eggs, add the broth and a few more sliced vege- tables. Set on the fìre and stir constantly until it begins to boil. Then let it simmer for ten minutes and strain through a wet cloth. Pour in a tureen with three or four dozen veal forcemeat balls fried in hot lard. Fish Ghowder Skin a four-pound haddock, wash thoroughly, and cut the flesh from the bones in pieces about two inches square. Cover the head and bones with cold water and boil one>half hour. Slice two small white onions in a pan with four slices of thin, fat, salt pork. When tender, skim out the pork and onions and add the strained bone liquor and one quart of sliced raw potato. aoups 89 Cook for ten miimtes, then add the fìsh, one tablespoonful of sali, and one-half teaspoonful of white pepper. When the potatoes are tender, add one quai-t of hot milk which has been thickened wìth two ounces of butter and flour mixed together. Do not break the fish by needless stirring. Split six butter crackers, arrange in a tureen, and pour the fish chowder over them. 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. Put one- half the meat of the crabs and ali of the claws into a stewpan. Add the spice, yegetables, herbs, and half the stock, and place the pan where its contents will simmer gently for forty min- utes. Ten minutes later put the bread and the remaining stock into another stewpan, and set the pan where its contents will simmer gently for thirty minutes. When the first mix- ture has cooked for the proper period, strain it over that in the second stewpan. Mix ali these ingrediente thoroughly and rub through a fine sieve. Return to the fire and add butter and flour which have been rubbed together. Cook five minutes longer and add the cream heated in a doublé boiler, the re- mainder of the crab meat, salt and pepper. Let the soup boii up once and serve. If one choose, one tablespoonful of brandy and three of Sherry may be added after the bisque is taken frcm the stove. Orab Bisque Twelve large, hard-shell crabs boiled in salted water. The female crab, known by the light red claws and large flap, is the 90 MB8. SEELT'a COOK BOOK beat. Drain, remove the large shell, but save the creamy part that sticks to it. Put this with the coral that is in the crab, pound fine with f onr oonces of batter and the yolks of f our eggs, and rub through a sieve. Pare off the flaps and gills^ wash off the sand, and pound what is left of the crab to a puree. Chop a medium-sized onion, put it in a saucepan with four ounces of butter, fry a minute or two, then add one pound of steeped and- pressed white of bread and the crab puree. Stir the whole to a paste and gradually stir in one-half pint Catawba wine and enough white broth to make it of the right consist- en

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