Crayfish chowder recipe

Crayfish chowder recipe is a book in the and can be found in The Cockatrice Inn.
== Journal entry ==
: 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.
== See also ==
* Crayfish chowder
Category:Blood and Wine books
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