Crayfish Soup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Add all ingredients together.
  2. Make it boil.
  3. Skim it clean.
  4. Rub it through a tamis cloth.
  5. Make it of a middling thickness.
  6. Season to the palate with salt and a little cayenne pepper.
  7. Serve it up with crust of french bread cut into small round pieces.
Original Text
Crayfish Soup. Take three quarts of veal stock, the crumb of four penny french rolls, the meats of a hen lobster, and half a hundred crayfish pounded, with some live lobster spawn; add all together, make it boil,[6] skim it clean, rub it through a tamis cloth, make it of a middling thickness, and season to the palate with salt and a little cayenne pepper. Serve it up with crust of french bread cut into small round pieces.
Notes
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