Crayfish Bisque

Ingredients

• 2 qts. Crayfish — about
• 4 qts. water
• 1 knuckle of veal
• 1 Tb. salt
• 1 can tomatoes
• 1 onion, sliced
• 1 pod red pepper
• 2 sprigs parsley
• 2 sprigs thyme
• 1/2 clove garlic
• 6 Tb. browned flour
• 1 C. soft stale bread crumbs
• % C. butter

Method

1. 1

   Soak crayfish for 2 hours in very strong salt water.

2. 2

   Wash thoroughly under running water.

3. 3

   Simmer 20 minutes.

4. 4

   Remove the meat from the shells, including the heads.

5. 5

   Return the rest of the meat to water in which fish were cooked.

6. 6

   Add veal, seasonings, and tomatoes.

7. 7

   Simmer for 3 hours.

8. 8

   Strain, add browned flour, and bring to boil.

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 11. The excerpt below is the record exactly as published.

Crayfish Bisque. 2 qts. Crayfish — about 2 sprigs thyme 4 lbs. 1/2 clove garlic 4 qts. water 1 Tb. salt 1 knuckle of veal 1 can tomatoes 1 onion, sliced 6 Tb. browned flour 1 pod red pepper 1 C. soft stale bread crumbs 2 sprigs parsley % C. butter

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