Recipes > Soup > Crayfish Soup

Crayfish Soup


  • 3 quarts of veal stock
  • 4 penny french rolls
  • 1 hen lobster
  • 50 crayfish
  • live lobster spawn
  • salt
  • cayenne pepper
  • french bread


Take the veal stock, the crumb of the penny french rolls, the meats of a hen lobster, and the crayfish pounded, with some live lobster spawn; add all together, make it boil, 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.


The Art of Cookery (1802).


Print recipe/article only

comments powered by Disqus