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Classic
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page 252
CRAYFISH BISQUE A LA CREOLE
Wash the cray-fishes, boil and drain them. Separate the heads from the tails.
Clean out some of the heads, allowing two or three heads to each person. Peel
the tails. Chop up a part of them, add to them some bread, onions, salt, black
pepper and an egg or two. With this dressing, stuff the heads that you have
cleaned out. Chop the claws and the parts adhering to them. Fry a little garlic,
onions, ham, one turnip, one carrot, and a little flour; add some water, the
chopped claws, a few tomatoes, thyme, sweet bay, parsley and a little rice
stirring often to avoid scorching. When well boiled, strain through a colander.
After straining, put back to the fire and season to taste. Put the stuffed heads
into the oven until brown. When ready to serve, put them and the tails in a soup
dish and pour the soup over them. Before serving, add a little butter and
nutmeg, stirring until the butter is melted.
BOUILLE-ABAISSE
Chop some onions and garlic very fine, fry them in olive oil, and when slightly
colored add some fish cut up in slices; also a few tomatoes scalded, peeled and
sliced, some salt, black and red pepper, thyme, sweet-bay, parsley, and half a
bottle of white wine, and enough water to cover the fish. Put it over a brisk
fire and boil a quarter of an hour. Put slices of toasted bread in a deep dish,
place the fish on a shallow dish with some broth, and pour the balance on the
bread and serve hot.
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