Crab Soup

Ingredients

• 4 ounces of rice flour
• 1 cup cold bouillon
• 8 boiled crabs
• 1 cup of the crab meat
• 1 ounce of crab or crawfish butter
• ½ cup of cream
• season to taste with salt

Method

1. 1

   Add rice flour mixed with cold bouillon, stir for a few minutes, let it cook for 30 minutes.

2. 2

   Extract meat from boiled crabs, set aside 1 cup of crab meat, add the remaining to the soup, boil for 10 minutes, strain through a sieve into a clean saucepan, add crab or crawfish butter, crab meat, and cream; season with salt, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 43. The excerpt below is the record exactly as published.

4 ounces of rice flour mixed with 1 cup cold bouillon, stir for a few minutes, let it cook 30 minutes. In the meantime extract the meat from 8 boiled crabs ; set 1 cup of the crab meat aside ; add the remaining to the soup, boil 10 minutes ; then strain through a sieve into a clean saucepan, add 1 ounce of crab or craw- fish butter, the crab meat, and Vs o^P ot cream ; season to taste with salt, and serve. Matelote Soup. — Put % pint of Bordeaux wine in a saucepan ; add 2 quarts consommS and a large bouquet ; boil 30 minutes ; re- move the scum ; then add 4 tablespoonf uls Madeira, Vt ounce of crawfish or lobster butter, and Yi ounce anchovy butter; cook 9^ few minutes, and strain through a fine sieve. Have ready 12 small fish-foroemeat balls, 1 cupful fine-cut cooked crab or lobster meat, 12 oysters previously scalded and freed from their beards, and 12 small boiled white onions ; add all the ingredients to the soup, and serve. 69 SOUPS, Etc. SOtJPS WiTHOUt MEAT. Mushroom Soup. — Chop fine 1 white onion, place it in a sauce- pan over the fire with 1 ounce butter, cook 5 minutes ; add 1 table- spoonful flour ; stir for a few minutes ; add 3 pints boiling water, 1 teaspoonf ul salt, and a bouquet ; cover and boil 20 minutes ; then strain, add 1 teaspoonf ul beef extract, y, can button mushrooms ; cook 15 minutes ; mix the yolks of 2 eggs with Yf cup cream^ add it slowly to the soup ; if necessary add more salt, and serve. In place of canned mushrooms, 4 ounces of fresh mushrooms may be cleaned and used as directed. (See Mushbooms.) Bread Soup. — Melt 1 tabl^spoonf ul butter in a saucepan ; add 2 fine-chopped onions, 1 tablespoonf ul fine-chopped celery, 1 fine- cut carrot, 1 leek cut into pieces ; cook 10 minutes, stirring con- stantly ; then add 2 quarts boiliiig water and 1 cup bread crumbs ; season with y^ tablespoonful salt, and boil 40 minutes ; then strain ; add 1 teaspoonf ui beef extract, little nutmeg, 1 tablespoonful fine- chopped parsley, few spoonfuls of cream, or a little unsweetened condensed milk. In place of heei extract, mix the yolks of i eggs with 74 cupful cream or milk, and ad^ it to ihe sdiip ; let it gei hot, but not boil ; then serve. Pea Soup of Split Peas. — Wash 1 pint split peas ; put them with 2 quarts cold water in saucepan over the fire ; add V, table- s|)oonful salt ; a^ sodii as it boils, add % cupful fine-cut eeler^ and 1 large peeled potato, cilt into pieces. Fry in 1 tablespoonful but- ter or drippings i fine-chot)ped onions 5 minuted ; add them to the lk>up with 1 fine-cut carrot, cbver the saucepah, and boil the soup till done ; season to taste with sU t Und a little White pepper ; serr^ with small squares of tbadted bread. If this sdup is to be extra mo&, add a little beef extract and yi chp of cream

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