Crayfish Soup, or Potage Bisque

Ingredients

• fifty crayfish
• four ounces of fresh butter
• the crumb of a French roll
• three anchovies
• two quarts of fish stock
• four or six mushrooms
• a dessert-sjpoonful of salt
• a tea-spoonful of pepper
• an onion stuck with three cloves

Method

1. 1

   Shell crayfish, pound shells with butter, roll, anchovies, and stock.

2. 2

   Simmer for two hours, strain, add meat, heat without boiling, and add tails before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 418. The excerpt below is the record exactly as published.

Crayfish Soup, or Potage Bisque (delicious). — Take fifty crayfish (or one hundred prawns, if crayfish cannot be obtained). Re- move the gut from the centre fin of the tail, or it will make the soup bitter. Shell the fish and keep the tails whole. Pound the shells with four ounces of fresh butter, the crumb of a French roll, and three anchovies, and put them in a stewpan with two quarts of fish stock, four or six mushrooms, a dessert-sjioonful of salt, a tea-spoonful of pepper, and an onion stuck with three cloves

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