Crawfish Soup or Potage Bisque

Ingredients

• fifty crawfish
• 4 ozs. of fresh butter
• the crumb of a French roll
• three anchovies
• two quarts of fish stock
• 4 ozs. of washed rice
• a dessert-spoonful of salt
• a teaspoonful of pepper
• an onion stuck with three cloves

Method

1. 1

   Shell crawfish and pound shells with butter, bread crumb, and anchovies.

2. 2

   Combine with fish stock, rice, salt, pepper, and onion.

3. 3

   Simmer for 2 hours.

4. 4

   Add pounded meat, simmer again, and strain.

5. 5

   Heat before serving, adding tails just before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 407. The excerpt below is the record exactly as published.

Crawfish Soup, or Potage Bisque. — Take fifty crawfish (or one hundred prawns, if crawfish cannot be obtain- ed). Remove the gut from the centre fin of the tail, or it will make the soup bitter. Shell the fish and keep the tails whole. Pound the shells with 4 ozs. of fresh butter, the crumb of a French roll, and three anchovies, and put them in a stewpan with two quarts of fish stock, 4 ozs. of washed rice, a dessert-spoonful of salt, a teaspoonful of pepper, and an onion stuck with three cloves

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