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Bisque of Crabs, Kioto

Procure six hard, live crabs, clean well, place in a mortar and pound to a paste. Thoroughly heat one ounce butter in a saucepan, add the paste and cook on a brisk fire for ten minutes, frequently stirring meanwhile; then add two tablespoons brandy, set fire to the brandy, stir with a wooden spoon until the flame goes out, then add one finely minced carrot, one finely minced onion, two minced leeks, one branch minced celery, two branches parsley and three ounces of raw rice. Stir the whole well together once in a while while cooking for five minutes. Moisten with three quarts water. Season with a level tablespoon salt, two saltspoons cayenne pepper and one teaspoon curry powder. Mix well, then let slowly boil for one and a half hours. Place in a bowl one ounce rice flour, one gill cream and one egg yolk; whisk up well with a whisk for two minutes, pour this into the soup and stir while heating for two minutes. Remove, strain through a sieve, then through a cheesecloth into a tureen, and serve.