Bisque of Oysters. — Put the liquor from one quart
of oysters into a quart measure, filling it up with water ;
strain this into a large saucepan ; lay aside half of the
oysters, chop up the rest quite small, and put them to
the liquor ; let them stew fifteen minutes ; haye a quart
of milk near boiling. Melt two ounces of butter in a
saucepan ; put two ounces of flour to it ; stir till they
bubble ; then quickly jDOur the milk on to it, stirring all
the time. When smooth, lay in the whole oysters ; strain
the oyster liquor to this, pressing the chopped oysters
well, and season; let the whole just simmer three minutes
after the oysters are put in, if they cook longer, they will
become tough. Take it from the fire while you beat the
yolks of two eggs one minute ; then stir them into the
bisque; stir for half a minute, but do not return the
soup to the fire ; serye in a hot tureen. Cut lemons
should be handed round with bisques.
Bisque of Clams is made exactly in the same way as
that of oysters, except that the clams should all be
chopped fine and strained out, unless they are yery
tender.
Bisque of Lobster. — Take the meat from a fine
boiled lobster, taking care to discard the spongy part,
called ^^adies' fingers"; also the sand-bag from the
head and the entrail that runs through the body ; care-
fully saye the coral ; wash the shell and claws care-
fully ; bruise them, and put them to boil with one quart
of water ; put in also all but the coral and the firm
white meat of the tail ; cut this into small squares ;
bruise half the coral ; stir it into the soup you are niak-
Soups. 147
ing, to color it a fine red. Take the rest, bruise it, mix
it with fine cracker- dust, and moisten with white of egg
till it forms a scarlet paste ; make this into little balls.
When the soup has cooked a quarter of an hour, put one
ounce of butter in a stewpan, one ounce of flour, stir
oyer the fire till they bubble ; pour to it a quart of
hot milk, stirring quickly ; then strain to this the lob-
ster liquor ; stir and boil together till smooth ; then
drop in the pieces of flesh and the red balls (or if you
wish to have lobster cutlets the same day or salad, the
flesh need not be used ; the soup is excellent without it);
let them simmer one minute and serve.
WHITE SOUPS.
Stock por White Soup, — Four pounds of knuckle
of yeal, one carrot, one turnip, two onions — all these of
a fair size, about five ounces in weight of each vegetable
— one bay-leaf, one clove, one saltspoonful of white
pepper, one tablespoonf ul of salt, five quarts of water ;
let the veal with five quarts of water slowly simmer for
two hours ; then add the vegetables cut up ; skim as
the scum rises ; cook another two hours and strain for
use.
White Mushroom Soup. — One quart of stock, one
quart of milk, one gill of thick cream, half a can of
mushrooms and the liquor, two ounces of butter, two
ounces of flour, one teaspoon of salt✪ Bisque of Oysters. Put both stock
and milk to boil separately ; stir in a saucepan over the
fire the butter and flour together till they bubble ; pour
on half the milk quickly stirring all the time ; add the
rest, and then the stock ; when thick as cream and
smooth, put in the liquor of the mushrooms, the salt,
the mushrooms, and last the cream. Just before serv-
14^ Practical Recipes.
Page 76 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bisque of Oysters. — Put the liquor from one quart of oysters into a quart measure, filling it up with water ; strain this into a large saucepan ; lay aside half of the oysters, chop up the rest quite small, and put them to the liquor ; let them stew fifteen minutes ; have a quart of milk near boiling. Melt two ounces of butter in a saucepan ; put two ounces of flour to it ; stir till they bubble ; then quickly pour the milk on to it, stirring all the time. When smooth, lay in the whole oysters ; strain the oyster liquor to this, pressing the chopped oysters well, and season; let the whole just simmer three minutes after the oysters are put in, if they cook longer, they will become tough. Take it from the fire while you beat the yolks of two eggs one minute ; then stir them into the bisque; stir for half a minute, but do not return the soup to the fire ; serye in a hot tureen. Cut lemons should be handed round with bisques.
Bisque of Clams is made exactly in the same way as that of oysters, except that the clams should all be chopped fine and strained out, unless they are very tender.
Bisque of Lobster. — Take the meat from a fine boiled lobster, taking care to discard the spongy part, called "ladies' fingers"; also the sand-bag from the head and the entrail that runs through the body ; carefully saye the coral ; wash the shell and claws carefully ; bruise them, and put them to boil with one quart of water ; put in also all but the coral and the firm white meat of the tail ; cut this into small squares ; bruise half the coral ; stir it into the soup you are mak-
Soups. 147
ing, to color it a fine red. Take the rest, bruise it, mix it with fine cracker- dust, and moisten with white of egg till it forms a scarlet paste ; make this into little balls. When the soup has cooked a quarter of an hour, put one ounce of butter in a stewpan, one ounce of flour, stir oyer the fire till they bubble ; pour to it a quart of hot milk, stirring quickly ; then strain to this the lobster liquor ; stir and boil together till smooth ; then drop in the pieces of flesh and the red balls (or if you wish to have lobster cutlets the same day or salad, the flesh need not be used ; the soup is excellent without it); let them simmer one minute and serve.
WHITE SOUPS.
Stock for White Soup, — Four pounds of knuckle of veal, one carrot, one turnip, two onions — all these of a fair size, about five ounces in weight of each vegetable — one bay-leaf, one clove, one saltspoonful of white pepper, one tablespoonf ul of salt, five quarts of water ; let the veal with five quarts of water slowly simmer for two hours ; then add the vegetables cut up ; skim as the scum rises ; cook another two hours and strain for use.
White Mushroom Soup. — One quart of stock, one quart of milk, one gill of thick cream, half a can of mushrooms and the liquor, two ounces of butter, two ounces of flour, one teaspoon of salt. Put both stock and milk to boil separately ; stir in a saucepan over the fire the butter and flour together till they bubble ; pour on half the milk quickly stirring all the time ; add the rest, and then the stock ; when thick as cream and smooth, put in the liquor of the mushrooms, the salt, the mushrooms, and last the cream. Just before serv-
14^ Practical Recipes.
Records on this page
Bisque of OystersWhite Mushroom Soup