Crab Bisque

Ingredients

• 6 crabs
• 2 tablespoons butter (28g)
• 2 tablespoons onion
• 1 teaspoon salt
• 2 tablespoons flour
• 2 cups milk (480ml)
• ½ cup boiled rice (approx. 100g)
• cayenne and blade of mace

Method

1. Boil crabs in water to cover twenty minutes.
2. Remove meat, add rice, and cook in two tablespoons butter five minutes; add onion, cook five minutes, and press all through a sieve.
3. Scald mace in milk.
4. Thicken milk with butter and flour cooked together; add seasonings.
5. Combine mixtures, reheat and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard