665 Bisque or Coulis d’Ecrevisses

Bisque or Cullis of Crayfish

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 30 small crayfish, approximately 40 g ( oz) each


    • 1) Cut the carrots, onions and parsley stalks into very small dice and cook to a light brown in the butter together with the thyme and bay-leaf. Wash the crayfish, remove the trails then cook the crayfish with the Mirepoix until they turn red.

      Season with 12 g ( oz) salt and a little milled pepper, sprinkle with the brandy and the wine and allow to cook gently to reduce. Add dl (9 fl oz or 1⅛ U.S. cups) White Bouillon and allow to cook gently for 10 minutes.

    • 2) Cook the rice in dl (1⅓ pt or U.S. cups) of the White Bouillon.

    • 3) Shell the crayfish and reserve all the tails and ten of the heads.

    • 4) Finely pound the remainder of the shells, add the rice and its cooking liquid together with the cooking liquid from the crayfish.

    Pass through a fine sieve and dilute this purée with 5 dl (18 fl oz or U.S. cups) White Bouillon. Bring to the boil, pass through a fine strainer and keep in the Bain-marie.

    Finish the soup before serving with 150 g (5 oz) butter and 1 dl ( fl oz or ½ U.S. cup) cream; correct the seasoning and add a little Cayenne.