Crayfish Bisque

Ingredients

• about fifty crayfish
• one-third the quantity of bread
• a quarter of a pound of butter
• a chopped onion
• salt to taste
• a bunch of thyme
• two leaves of sage
• a small piece of garlic

Method

1. 1

   Parboil crayfish, mince the meat, and mix with soaked bread, butter, salt, thyme, sage, garlic, and onion.

2. 2

   Cook for ten minutes, stuff heads, flour, and fry until brown.

3. 3

   Prepare a sauce with lard, bacon, onions, flour, and stock, then add stuffed heads and boil.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 26. The excerpt below is the record exactly as published.

CEAYFISH BISQUE— A CREOLE DISH. Parboil the fish, pick out the meat, and mince or pound it in a mortar until very fine ; it will require about fifty crayfish. Add to the fish one-third the quantity of bread, soaked in milk, and a quarter of a pound of butter, also salt to taste, a bunch of thyme, two leaves of sage, a small piece of garlic and a chopped onion

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