Crab Soup, or Potage Bisque

Ingredients

• a nice heavy crab
• half its quantity of boiled rice
• a cupful of thickened cream
• salt to taste
• a little cayenne pepper

Method

1. 1

   Pick crab meat from claws, pound soft meat from the body with boiled rice, thin with stock, and pass through a colander.

2. 2

   Put into a stewpan with stock, add cream, salt, and cayenne, boil once, then add shredded claw meat.

3. 3

   Stir in lobster butter for richer color.

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 10. The excerpt below is the record exactly as published.

Crab Soup, or Potage Bisque. — This is most delicious and delicate. Choose a nice heavy crab, pick out the meat from the claws into shreds. The soft meat from the inside of the body is pounded in a mortar with half its quantity of boiled rice ; this is thinned a little with some clear stock, then passed through a co- lander. Put this into a stewpan with sufficient stock to make the required quantity (veal stock is preferable), add a cupful of thickened cream, salt to taste, and a little cayenne pepper

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