Crayfish Bisque

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

In modern usage, bisque refers to a puree, usually a puree of shellfish, served as a soup. But in the nineteenth century, according to Larousse Gastronomique (1938), bisques were made from quail and pigeons. Moreover, a crayfish puree recipe from 1752 did not call it a bisque. It seems that at the time bisque referred to boiled fowl or game, unpureed. Shortly thereafter, bisque does appear in print a