Recipe - Crayfish Bisque

1 One half pound Live crayfish
1 Bay leaf
One half cup Diced celery
1 cup Diced onion
One fourth cup Butter
pn Cayenne
1 tablespoon Fresh thyme
3 cup Milk
1 cup Cream
Salt and pepper
Chopped chives for garnish

Bring 2 quarts water to a boil. Add the bay leaf and half the
vegetables, return to boil. Add the crayfish and cook for 78
minutes. Cool and reserve One half cup of the cooking liquid. Shell and
devein the crayfish, reserving the fat and shells. Chop the meat
finely, combine it with the fat and set aside.

Chop the crayfish heads and shells with a knife or food processor.
Heat the butter and cayenne in a large saucepan. Saut‚ the remaining
vegetables gently until soft. Add the shells and debris, thyme and
reserved liquid. Simmer 1520 minutes. Strain the liquid into a
smaller saucepan. Add the milk and cream, bring to a simmer and add
the crayfish meat and fat. Remove from heat, season with salt and
pepper, and ladle into individual serving bowls. Garnish with chopped
chives.

Serves 4

FROM: eGG's Receipe Box Format by Dave Drum 05 November 98

Posted to MMRecipes Digest V4 #2 by "Rfm" RobertMiles@usa.net on
Dec 20, 98