Home › The Waldorf Kitchen › Bisque of Crayfish

Bisque of Crayfish

Procure five or six dozen fresh water crayfish, and boil them without any vinegar in the water. Select two dozen and a half of the finest tails that remain whole, and pound the rest with all the fleshy parts and meat in a mortar, with the flesh from the breasts of two roasted chickens or fowls. Boil the crumb of a couple of French rolls in some rich broth; place this in a mortar with a few yolks of hard boiled eggs, and pound well together, then mix thoroughly with the crayfish and chicken; put the shells of the fish to boil in a little water or broth, and rub through a fine sieve. Boil a pint and a half of cream, stirring continually so that no scum will arise; pour this into the soup, seasoning with salt and pepper. Have in readiness two spawn of a lobster well pounded, dilute it with some of the broth, and mix in with the soup, which must be kept hot but without boiling. Soak a few rounds of bread and lay them at the bottom of a tureen, pour the bisque over them, place the tails which have been placed one side, over the soup, and serve very hot.