Crayfish Soup

Ingredients

• 24 small crayfish
• 3 oz. butter
• 4 oz. flour
• 2 quarts stock
• Salt to taste
• 1 teaspoonful chopped fennel
• 1/2 teaspoonsful chopped onion
• Yolks of 2 eggs

Method

1. 1

   Wash the crayfish in cold water and boil them for 10 minutes in boiling water with salt, carraway seeds, and parsley.

2. 2

   When cold, divide them, leaving the claws whole.

3. 3

   Pound the remaining shells finely, fry in butter, add flour, then stock and vegetables.

4. 4

   Simmer for half an hour, strain, and stir in egg yolks.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald. The excerpt below is the record exactly as published.

Crayfish Soup.) Two Quarts of Soup. Time of Preparation : 2 hours. 24 small crayfish. 3 oz. butter. 4 oz. flour. 2 quarts stock. Salt to taste. Parsley and carraway seeds. I teaspoonful chopped fennel. ^ teaspoonful chopped onion, i^ teaspoonsful Meat Extract. Yolks of 2 eggs

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