332. BISQUE OF CRAYFISH A LA MALMESBURY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for the bisque
for thickening the purée (alternatives)
Instructions (12)
  1. Thoroughly clean two quarts of mussels.
  2. Steam the mussels in a well-covered stewpan.
  3. Pick out all the white muscles from the shells.
  4. Put the picked mussels into a stewpan with some of their own liquor.
  5. Add forty tails of crayfish to the mussels.
  6. Add three dozen very small quenelles of whiting, which have been mixed with sufficient chopped and blanched parsley to give them a green color.
  7. Just before dinner-time, warm the mussels, etc., in a little consommé.
  8. Put the warmed mussels into the soup tureen.
  9. Pour the bisque of crayfish quite hot onto the mussels in the soup tureen.
  10. Prepare the bisque in the same way as described in the bisque of crayfish à l'ancienne.
  11. If time is short for thickening the purée with fried French roll crusts, use a little boiled rice, some reduced velouté sauce, or the crumb of two French rolls soaked in hot broth and pounded with the crayfish.
  12. Fried crusts of French rolls are the preferred method for thickening.
Original Text
332. BISQUE OF CRAYFISH A LA MALMESBURY. CARASSE thoroughly two quarts of muscles, steam them in a well-covered stewpan, and then pick out all the white muscles from the shells, and put them into a stewpan with some of their own liquor. To these add forty tails of crayfish, and three dozen very small quenelle's of whiting which have been mixed with sufficient chopped and blanched parsley to give them a green color. Just before din-ner-time, warm the muscles, &c., in a little consommé, put them into the soup-tureen,and then pour the bisque of crayfish quite hot on to them. Let the bisque be prepared in the same way as described in the bisque of crayfish à l'ancienne. When there is not sufficient time for thickening the purée by the addition of the fried crusts of the French rolls, a little boiled rice, some reduced velouté sauce, or even the crumb of two French rolls soaked in hot broth and pounded with the crayfish, may be used, but the fried crusts are to be preferred.
Notes
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