Crayfish Bisque. A Creole Dish
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Archive recipe
A historic Creole dish of fifty crayfish, bread, quarter of a pound of butter, thyme and leaves of sage. Adapted from Crayfish Bisque. A Creole Dish, from La Cuisine Creole (1885).
Adapted from Crayfish Bisque. A Creole Dish, in La Cuisine Creole (1885), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/crayfish-bisque-a-creole-dish.md.
The dish
4 of 11 items checked
archive.org
4 of 11 items checked · 6 aisles
Parboil the fish, pick out the meat, and mince or pound it in a mortar until very fine; it will require about fifty crayfish
Add to the fish one-third the quantity of bread soaked in milk, and a quarter of a pound of butter, also salt to taste, a bunch of thyme, two leaves of sage, a small piece of garlic and a chopped onion
Mix all well and cook ten minutes, stirring all the time to keep it from growing hard
Clean the heads of the fish, throw them in strong salt and water for a few minutes and then drain them
Fill each one with the above stuffing, flour them, and fry a light brown
Set a clean stewpan over a slow fire, put into it three spoonfuls of lard or butter, a slice of ham or bacon, two onions chopped fine
dredge over it enough flour to absorb the grease, then add a pint and a half of boiling water, or better still, plain beef stock
Season this with a bunch of thyme, a bay leaf, and salt and pepper to taste
Let it cook slowly for half an hour, then put the heads of the crayfish in and let them cook fifteen minutes
Serve rice with it
Adapted from Open Recipe Archive · La Cuisine Creole (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)