Bisque of Crab
4 large crabs 3 pts. white stock 1 cup rice 1 cup cream 1 tablespoon butter 1 tablespoon Gold Medal flour 1/2 teaspoon salt Few grains pepper Wash and boil crabs, open them and take out meat. Cut fine and pound in a mortar. Add the washed rice and crabs to the stock and simmer thirty minutes. Rub through a sieve. Bind with butter and flour cooked together; add cream and seasonings, reheat and serve.