Potage à la Crème de Bise & l'Essence d'Écrevisses
From European and American cuisine, 1914
Serves 6
Ensure to strain the soup for a smooth texture.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 43. The excerpt below is the record exactly as published.
Place a saucepan with 2 quarts of white stock over the fire ; as soon as it boils add 4 ounces of rice flour mixed with 1 cup cold bouillon, stir for a few minutes, let it cook 30 minutes. In the meantime extract the meat from 8 boiled crabs ; set 1 cup of the crab meat aside ; add the remaining to the soup, boil 10 minutes ; then strain through a sieve into a clean saucepan, add 1 ounce of crab or craw- fish butter
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