Procure five or six dozen fresh water crayfish, and boil them without any vinegar
in the water. Select two dozen and a half of the finest tails that remain whole, and
pound the rest with all the fleshy parts and meat in a mortar, with the flesh from the
breasts of two roasted chickens or fowls. Boil the crumb of a couple of French rolls
in some rich brotii ; place this in a mortar with a few yolks of hard boiled eggs, and
pound well together, then mix thoroughly with the crayfish and chicken ; put the
shells of the fish to boil in a little water or broth, and rub through a fine sieve. Boil
a pint and a half of cream, stirring continually so that no scum will arise ; pour this
into the soup, seasoning with salt and pepper. Have in readiness two spawn of a
lobster well pounded, dilute it with some of the broth, and mix in with the soup,
which must be kept hot but without boiling. Soak a few rounds of bread and lay
them at the bottom of a tureen, pour the bisque over them, place the tails which
have been placed pne side, over the soup, and serve very hot.
in the water. Select two dozen and a half of the finest tails that remain whole, and
pound the rest with all the fleshy parts and meat in a mortar, with the flesh from the
breasts of two roasted chickens or fowls. Boil the crumb of a couple of French rolls
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