Crayfish Soup

Ingredients

• 50 crayfish
• 1/4 lb butter
• 6 anchovies
• the crumb of 1 French roll
• a little lobster-spawn
• seasoning to taste
• 2 quart medium stock, No. 105, or fish stock, No. 192

Instructions

1. Shell the crayfish, and put the fish between two plates until they are wanted;
2. pound the shells in a mortar, with the butter and anchovies;
3. when well beaten, add a pint of stock, and simmer for 3/4 of an hour.
4. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn.
5. Put in the fish, but do not let the soup boil, after it has been rubbed through the tammy.
6. If necessary, add seasoning.