| Recette : bisque d'écrevisses | |
|---|---|
 Contient des informations utiles. | |
| Détails | |
Inventaire/ emplacement |
Livres |
Catégorie |
Objet ordinaire |
Type |
Livre |
Source |
Auberge du Cocatrix |
Prix de base |
10 
|
Prix de vente |
2 – 3
|
Prix d'achat |
24
|
Poids |
0 
|
This recipe is found on the bar of Auberge du Cocatrix.
Quêtes associées[]
- La bête de Toussaint, incidental
Entrée de journal[]
- Deshell the crayfish, then remove heads, pincers and tails. Grind these in a mortar. In a saucepan, fry onion and garlic with a sprig of thyme in butter until transparent. Add the crayfish flesh and fry. Pour in a good vintage Muscadet and then add bouillon.
- Blend the contents of the saucepan thoroughly, transfer to a stewpot, add dill and simmer. Once done, thicken the soup with a half quart of cream and a tablespoon of butter. Add wild herbs to taste and don’t spare the dill – even a whole bunch will not be too much.