Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bunch of parsley
- 3 sprigs of thyme
- six cups of water
- a piece of brisket in the water that the crawfish were boiled
- one dozen large crawfish boiled
- parsley
- thyme
- salt
- pepper
Directions
Make a jelly from heads of fish, decorate bottom of mold, place peeled river shrimp in mould, pour dissolved jelly over shrimps, let set one hour in ice box. Jelly must be clarified same as Aspic jelly, same ingredients are used, the only difference is that a little white wine and lemon juice are used.
CRAWFISH BISQUE, No. 1.
One dozen large crawfish boiled ; i small head of celery ; i on- ion; l/2 bunch of parsley; i cup soaked bread; i small head of garlic; 3 sprigs of thyme; salt and pepper to taste. Pick crawfish, chop all seasoning together with crawfish tails, clean heads, stuff as much as each head will hold. Put in a saucepan lump of butter size of egg, a little flour to brown, and six cups of water. Add heads and let boil one hour slowly.
Mrs. F. H. Rice, McDonogh No. u Club.
CRAWFISH BISQUE, No. 2.
Wash the crawfish and cover with water to boil ; when cold, pick out the meat and chop it very fine. Fry minced onions and parsley and thyme; add head (that has been soaked in water, and squeezed dry), also the crawfish meat, season, add an egg and put dressing in the heads. Now put a piece of brisket in the water that the crawfish were boiled in, and let it boil two hours. Brown a little flour, add to broth. A half-hour before serving, add the stuffed heads; leave a little dressing in the broth as it adds to the flavor of the soup.
Mrs. J. Michealis, 2nd Vice-Pres. City Federation.