Shrimp Soup (Bisque de Crevettes)

Ingredients

• 1 pt. boiled shrimps
• 2 pts. white or fish stock
• 1 oz. butter
• 1 oz. flour
• A pinch of cayenne
• 1 tea-sp. anchovy or shrimp essence
• A squeeze of lemon juice
• 1 gill cream
• 1 or 2 yolks of eggs

Method

1. 1

   Wash the shrimps and peel them.

2. 2

   Put the shells into a saucepan with the stock, and simmer them slowly for 15 minutes to extract the flavour.

3. 3

   Strain through muslin and throw the shells away.

4. 4

   Melt the butter in the pan, being careful it does not brown, add the flour and mix until smooth.

5. 5

   Pour on the strained stock, stir over the fire until boiling and skim if necessary.

6. 6

   Season to taste, add the picked shrimps and simmer 5 minutes longer.

7. 7

   Draw the pan to the side of the fire, strain in the yolks of egg and cream mixed together, and stir over the fire a minute or two, being careful the soup does not boil again.

8. 8

   Add a squeeze of lemon juice just before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 124. The excerpt below is the record exactly as published.

Shrimp Soup (Bisque de Crevettes) 1 pt. boiled shrimps. 2 pts. white or fish stock. 1 oz. butter. 1 oz. flour. A pinch of cayenne. 1 tea-sp. anchovy or shrimp essence. A squeeze of lemon juice. 1 gill cream. 1 or 2 yolks of eggs

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