Crabfish Cream Soup from The Settlement Cook Book by Lizzie Black Kander
Take the crab meat out of 12 crabfish tails. Dry the shells and pound them together in a mortar; add the butter, place on fire until it clarifies, about 5 minutes, strain; add crab meat in pieces, ...
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Cooking tools:
- Mortar and pestle
- Fine-mesh sieve
- Stove
- Saucepan
- Pot
- Mixing bowl
- Wooden spoon
- Serving bowl
Ingredients
- 1 cup cream
- 1 qt. hot milk
- Salt
- pepper
- 12 crab tails
- 3 tablespoons flour
- 2 tablespoons butter
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