Potage à l’Américaine (Crayfish Soup, American Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre crayfish bisque
- 1/2 litre purée Portugaise
- 1/2 litre Consommé with tapioca
- crayfish tails
Instructions
- Prepare 1 litre of crayfish bisque, cooking the crayfish according to the formula for Homard à l’Américaine.
- Mix it with 1/2 litre of purée Portugaise and 1/2 litre of Consommé with tapioca kept fairly thick.
- Garnish with crayfish tails cut in large dice.