670 Bisque or Cullis of Dublin Bay Prawns

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Replace the crayfish with 1 kg ( lb) raw Dublin Bay prawns (Norway lobsters) proceeding in exactly the same way as for Bisque of Crayfish.


50 g (2 oz) cooked flesh of the shellfish cut in thin slices, which has been reserved from the cooking.