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Crayfish bisk soup

From Modern culinary art (1937).

Source and licence

From Modern culinary art (1937), printed page 81, digitised by the Internet Archive: https://archive.org/details/BSG_4VSUP2819

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. This soup is one of the richest of french cookery.
  2. Three crayfishes are necessary by person or (good pound) little crayfish for eight guests.
  3. Brown a ‘ Mirepoix’’ in butter, then place the little crawfish or alive crayfishes.
  4. Toss all in butter during a few moments, then flamy half a glass of Cognac, and water with a glass of white wine.
  5. Salt, pepper, cover and let it cook 8 or 10 minutes.
  6. Clear them off in order to get cold (if crayfish are used, keep the intestinal gut placed at the tail’s end, keeping with the nail the paddle placed in the middle of the fan formed by the 5 paddles which terminate the tail).
  7. When cold, clean, keep the tail’s flesh and crush all finely, add this mash to a rice cream not too thick.
  8. Mix, let it stew again IO minutes.
  9. Pass this soup through strainer or chinese tammy, pushing well the mash to extract the juice.
  10. Place again the soup on fire, with a glass of cream, some drops carmine and very well seasoned with cayenne pepper and paprika.
  11. When boiling, skim it, butter it strongly and garnish with tails cut in pieces.
  12. Mixed soups with vegetables mash Soup Saint-Germain.
  13. — This very well known soup is a basis for a great number of others.
  14. Soak the day before, 1 Ib.
  15. 8 ozs of split peas, then carefully wash them.
  16. Cook with enough water to bathe.
  17. When boiling, skim and add a gross onion and a carrot in slices tossed in butter, together with some ham.
  18. Add also a handing of leeks green, cover and cook 1 hour, Pass through fine tammy and mix this mash, which must be very thick, with stock or even water, keeping it very creamed.
  19. Season, lightly sugar to keep off acridity of split peas and butter well.
  20. Skim if necessary and garnish with little fresh peas or preserved peas.