Crayfish Bisque

Ingredients

• 3 tablespoons butter
• 2 cloves
• 2 onions, minced
• 1 bay leaf
• 1 leek, minced
• 2 dozen crayfish
• 1 pint white wine
• 4 parsley sprigs
• 2 quarts veal or chicken broth
• 3 tablespoons dried bread crumbs
• 2 egg yolks, beaten

Method

1. 1

   Heat butter and slowly fry onions, leek, carrot, and celery root for 10 minutes, cool slightly and add broth.

2. 2

   Boil for 20 minutes; add cloves and bay leaf, and reduce heat.

3. 3

   Meanwhile, drop crayfish in boiling water mixed with wine, add parsley and cook for 15 minutes.

4. 4

   Drain, saving liquid; crack shells, remove meat from shells and claws, discarding intestines.

5. 5

   Grind all other portions of meat, including the shells, fine, with the crumbs, and add to boiling broth.

6. 6

   Boil for 35 minutes.

7. 7

   Strain and press through a sieve.

8. 8

   Quickly reduce liquid in which crayfish were cooked and add.

9. 9

   Add tails; season; remove from fire, let stand a moment, and add egg yolks, being careful that boiling has ceased, so yolks will not curdle.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 123. The excerpt below is the record exactly as published.

CRAYFISH BISQUE (Bisque aux Ecrevisses) 3 tablespoons butter 2 cloves 2 onions, minced 1 bay leaf 1 leek, minced 2 dozen crayfish 1 carrot, minced 1 pint white wine 1 bit celery root, minced 4 parsley sprigs 2 quarts veal or chicken broth 3 tablespoons dried bread crumbs 2 egg yolks, beaten

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