| Crayfish chowder recipe | |
|---|---|
 Contains useful information. | |
| Description | |
Inventory/slot |
Books |
Category |
Common item |
Type |
Book |
Expansion |
Blood and Wine |
Source |
The Cockatrice Inn |
Base price |
10 
|
Price to buy |
24
|
Price to sell |
2 – 3
|
Weight |
0 
|
This recipe is found on the bar of The Cockatrice Inn.
Associated quests[ | ]
- The Beast of Toussaint, incidental
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.