Crawfish Bisque

Name: Crawfish Bisque (Potage a la Bisque d’Ecrevisse)
Cuisine: United States
Ingredients: 2 Tablespoonfuls of Butter; Salt and Pepper to Taste; A Clove of Garlic; A Cupful of Bread; 2 Blades of Mace; 4 Sprigs of Parsley; 2 Bay Leaves; A Bunch of Celery; A Carrot; 2 Sprigs of Thyme; A Pod of Cayenne Pepper, Without the Seeds; 3 Onions; 8 Dozen Fine Large Crawfish; 6 Cloves; A Dash of Cayenne; 2 Quarts of Oyster Liquor

Potage a la Bisque d’Ecrevisse

Preparation info

Difficulty
Complex

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

8 Dozen Fine Large Crawfish
3 Onions
A Carrot
A

Americas
United States
Pescatarian
Spicy
New Orleans
Soup

Method

Crawfish bisque is a distinctive Creole luxury. It is prepared as follows:

Take about eight dozen fine, large Crawfish and wash thoroughly, being careful to cleanse of every particle of dust or sand. Set to boil in about a gallon of water. When boiled, take the Fish out of the water; save the water. Pick out two dozen of the largest Crawfish; pick out the inside