Crab bisque (Bisque de crabes) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • bay leaves
  • carrots
  • ground cayenne pepper
  • celery
  • chervil
  • Cognac
  • heavy cream
  • tarragon
  • tomatoes
  • beef stock
  • fish stock
  • dry white wine
  • rice
  • live crabs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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