Crayfish Soup

Ingredients

• a lump of bread-crumb as big as your fist
• some stock
• plenty of salt
• a pinch of cayenne pepper

Method

1. 1

   Leave the crayfish in a saucepan off the fire for ten minutes.

2. 2

   Put them in a sieve and keep the juice.

3. 3

   When nearly cold, break off the tails of the bigger ones and reserve them.

4. 4

   Pound the bodies and smaller crayfish in a mortar until a thick red paste.

5. 5

   Soak the bread-crumb in the juice, dry before the fire, and pound into the paste.

6. 6

   Mix in stock until of proper substance, pass through a tammy into a saucepan, put on the fire, add the tails, and be careful not to let the soup boil.

7. 7

   Serve very hot.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 18. The excerpt below is the record exactly as published.

a lump of bread-crumb as big as your fist in the juice, dry before tne fire and pound into the paste, mix in some stock until of a proper substance, pass through a tammy into a saucepan, put on the fire, add the tails of the crayfish, and be careful not to let the soup boil, flavour with plenty of salt and a pinch of cayenne.pepper

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