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Classic
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page 22
delicate; clean them, and put them to fry, shells and all, in a pot containing a
cup of lard, a cup of cut onions, a small bunch of parsley, and two
tablespoonfuls of browned flour. Let them cook about fifteen minutes, and then
pour on them two pints of boiling water and a quart of sliced okra; let it all
stew gently for half an hour, and add a slice of lean ham and a quart of good
veal or beef stock (made by boiling two pounds of veal or beef in two quarts of
water until reduced to a quart); season with a teaspoonful of salt, and same of
black and red pepper, and let all boil for half an hour. This soup can be made
in the oyster season by putting in a quart of oysters and two quarts of their
liquor instead of the boiled beef stock.
CRAYFISH BISQUE. A CREOLE DISH
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
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