Ecrevisses (Crawfish Bisque)

Ingredients

• white wine
• brandy
• aromatics
• cooked rice
• highly seasoned
• tails
• stuf. crawfish heads

Method

1. 1

   Crawfish are cooked with white wine, brandy, and aromatics.

2. 2

   Remove the tails from the shells, pound the shells, and thicken the mixture with cooked rice and veloute sauce.

3. 3

   Strain and season highly, garnishing with crawfish tails and stuffed heads.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 35. The excerpt below is the record exactly as published.

Ecrevisses (Crawfish bisque), French term, used only for potage a la bisque, crawfish cooked w. white wine brandy and aromatics, take the tail out of the shell; after peeling pound the shell and thicken w. cooked rice of veloute sa. strained, highly seasoned, gar. w. tails and stuf. crawfish heads

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