Saturday, September 6, 2008


Cooking Adventures: CRAYFISH SOUP


50 crayfish

1/4 lb. of butter

6 anchovies

The crumb of 1 French roll

A little lobster-spawn

Seasoning to taste

2 quarts of medium stock or fish stock

Cooking Adventures Guide:

First, shell the crayfish, and put the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an hour. After that, strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a Tammy, with the lobster-spawn. Then, put in the fish, but do not let the soup boil, after it has been rubbed through the Tammy. If necessary, add seasoning to taste.

Time needed is 1-1/2 hour.

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