333. BISQUE OF CRAB A LA FITZHARDINGE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

one large boiled crab ↝ Crustaceans, crab, dungeness, raw [Finfish and Shellfish Products]
about half the quantity of rice boiled in broth ↝ Rice, cooked, NFS [Rice]
a quart of good consommé
a pint of boiling cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a small quantity of consommé

Instructions (9)

Procure one large boiled crab.
Pick the white meat from the claws into shreds, and put it away between two plates in a cool place until wanted.
Scoop out all the pulpy part of the crab, as well as all the white meat to be found in the shell.
Pound these well, with about half the quantity of rice boiled in broth.
Dilute the whole with a quart of good consommé.
Rub it through a tammy into a purée, put it into a soup-pot, and keep it in a cool place.
Just before sending to table, stir the purée over the fire with a wooden spoon, taking care that it does not get too hot, as that would cause the soup to curdle.
Finish seasoning the soup by mixing with the purée a pint of boiling cream and a little cayenne pepper.
Pour the soup into a tureen containing the shredded meat taken out of the claws, previously made warm in a small quantity of consommé, and send to table.

Original Text

333. BISQUE OF CRAB A LA FITZHARDINGE.
PROCURE one large boiled crab, pick the white meat from the claws into shreds, and put it away between two plates in a cool place until wanted. Scoop out all the pulpy part of the crab, as well as all the white meat to be found in the shell, and pound these well, with about half the quantity of rice boiled in broth; dilute the whole with a quart of good consommé, and then rub it through a tammy into a purée, put it into a soup-pot, and keep it in a cool place.
Just before sending to table, stir the purée over the fire with a wooden spoon, taking care that it does not get too hot, as that would cause the soup to curdle. Finish seasoning the soup by mixing with the purée a pint of boiling cream and a little cayenne pepper; then pour the soup into a tureen containing the shredded meat taken out of the claws, previously made warm in a small quantity of consommé, and send to table.

Notes

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