Bisque, or Coulis d'écrevisses à l'ancienne (Crayfish Bisque in the Old Style)

Ingredients

• the crayfish and Mirepoix of the ordinary Bisque
• cognac
• white wine
• 1 litre Consommé
• 450 grammes croûtons

Instructions

1. Toss the crayfish in the Mirepoix, as for the ordinary Bisque.
2. Add the cognac and the white wine, and reduce.
3. Moisten with a litre of Consommé.
4. In place of the rice liaison, fry 450 grammes of croûtons in butter at the moment and put them to simmer with the crayfish.
5. Proceed for the rest as for the ordinary Bisque.