669 Bisque or Cullis of Shrimps or Prawns

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Replace the crayfish with 750 g (1 lb 10 oz) raw shrimps or prawns, proceeding in exactly the same way as for Bisque of Crayfish. Finish the Bisque at the last moment with 100 g ( oz) Shrimp Butter.


50 g (2 oz) small cooked shrimps or prawn tails which have been reserved from the cooking.