{"id":6536,"slug":"bisque-d-ecrevisses-2","title":"Bisque d'écrevisses.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three dozen écrevisses","butter","one onion","one carrot","a leek","a little celery","one bay leaf","some thyme","one spoonful of black pepper berries","two spoonsful of flour","one glass of white wine","one-half glass of brandy","one gallon of bouillon","one cup of raw rice","salt","Cayenne pepper","two spoonsful of écrevisse butter","one-half glass of Cognac"],"ingredients_norm":["ecreviss","butter","onion","carrot","leek","little celery","bay leaf","thyme","black pepper berry","spoonsful of flour","white wine","brandy","bouillon","raw rice","salt","cayenne pepper","spoonsful of ecrevisse butter","cognac"],"steps":["Remove the tails of three dozen écrevisses. Use two-thirds of the shells, broken up, to make the soup, and one-third for écrevisse butter.","Simmer in butter one onion, one carrot, a leek and a little celery, all cut up; with one bay leaf, some thyme and one spoonful of black pepper berries.","Then add the broken shells, two spoonsful of flour, one glass of white wine, one-half glass of brandy, one gallon of bouillon and one cup of raw rice.","Season with salt and Cayenne pepper, cook till rice is very soft, and strain through fine sieve. Bisque should be a little thicker than other cream soups.","Before serving add two spoonsful of écrevisse butter and stir well, then add the écrevisse tails and one-half glass of Cognac."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w140:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"16dcbc9acd4936d3332a9f459bfb31fbb16db2e997b88b7841555fbcdf188c3b","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/bisque-d-ecrevisses-2"}