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Crayfish Soup

4 servings

Ingredients

• 15 pcs medium-sized crayfish
• beef broth (good) (as needed)
• salt (a little)
• butter (plenty) (a little)
• 3 tbsp flour
• crayfish dumplings, middles, and stuffed crayfish noses (as needed)

Instructions

1. For 4 people, calculate 15 medium-sized crayfish and prepare a good beef broth.
2. Bring the crayfish to a boil in salted water and cook for 5 minutes, then extract the meat from the claws and tails and set aside.
3. Coarsely crush the shells in a mortar and stir over heat with plenty of fresh butter until it turns red, then stir in three level tablespoons of flour, bring to a boil with some beef broth, strain through a hair sieve, and add to the boiling bouillon.
4. Shortly before serving, add crayfish dumplings, middles, and stuffed crayfish noses; the soup should not be thick.
5. Add the crayfish tails to the tureen only when serving.

Modernized from a treasured 19th-century German cookbook.