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page 4
colander, chop them all together on a nice clean board, as you do spinach. Fry a
dozen small pieces of ham cut in pieces an inch long and half an inch wide, and
also half a chicken cut in pieces, or a piece of veal, say half a pound. Add a
cup of water and let it simmer three quarters of an hour or until all are soft.
Then add your herbs. Let them simmer together for a quarter of an hour. If it
looks too thick add a few tablespoonfuls of water. It must have the consistency
of a thick puree. To be served hot, and eaten with dry rice.--JOSEPHINE NICAUD.
CRAWFISH BISQUE
Take two or three dozen crawfish, throw them in boiling water for a minute or
two, clean them thoroughly. Take off the heads, empty them, and clean them and
wash them, keeping the fat part of the tails. Put them on a chopping board with
the fat, a little chicken or veal, a little stale bread, chop it all fine
together, flavor with pepper, red or black, a laurel leaf, or put in a bouquet
of aromatic herbs for a few minutes, having tied it with a thread so as to pull
it out. Brown all this in a saucepan with a spoonful of lard. Stuff the crawfish
heads tight with this. Put them in a saucepan to simmer with a quart of bouillon
for an hour or more, until you have a good soup. Serve hot.--MME. JOSEPHINE
NICAUD,
Who has been for over forty years in Ambassador Eustis' family.
BOUILLON A LA JAMES MADISON
Two gallons of water, throw in every bone you have (ham bones are excellent),
with three good sized carrots, three onions, celery, a can of tomatoes. Salt and
pepper pod to taste. Simmer, closely covered, all day and all night.
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