The Cook Book, by "Oscar" of the Waldorf

in some rich Droth ; place this in a mortar with a few yolks of hard boiled eggs, and pound well together, then mix thoroughly with the crayfish and chicken ; put the shells of the fish to boil in a little water or broth, and rub through a fine sieve. Boil a pint and a half of cream, stirring continually so that no scum will arise ; pour this into the soup, seasoning with salt and pepper. Have in readiness two spawn of a lobster well pounded, dilute it with some of the broth, and mix in with the soup, which must be kept hot but without boiling. Soak a few rounds of bread and lay them at the bottom of a tureen, pour the bisque over them, place the tails which have been placed one side, over the soup, and serve very hot. Bisque of Lobster. Remove the meat of a lobster from the shell, and cut the tender pieces into quarter inch dice ; put the ends of the claw-meat and any tough portions in a saucepan with the bones of the body and a little cold water, and boil for twenty minutes, adding a little water from time to time as may be necessary. Put the coral to dry in a moderate oven, and mix a little flour with some cold milk, and stir into the milk, which should be boiling, stirring over the fire for ten minutes ; then strain the water from the bones and other parts, mix it with the milk, add a little butter, salt, pepper and cayenne to taste, and rub the dry coral through a fine hair sieve, putting enough into the soup to make it a bright pink color. Place the green fat and lobster dice in a soup tureen, strain the boiling soup over them and serve at once. Bisque of Oysters. Place about thirty medium sized oysters in a saucepan together with their own juice, and poach them over a hot fire, after which drain them well. Then fry a shallot colorless in some butter together with an onion, sprinkle over them a little curry and add some of the oyster juice, seasoning with salt and red pepper ; pound the oysters to a good firm paste, moistening them with a little of their juice, and strain through a fine tammy-cloth ; warm them over the fire, but do not let them boil; add a small quantity of thickening of potato flour mixed with a little water, (about a tablespoonful for each quart of the mixture), and when about to serve, incorporate some cream and fine butter, garnishing with some chopped oysters and mushrooms, mixed with bread crumbs and herbs ; add a little seasoning of salt, pepper and nutmeg, some raw egg yolks and roll this mixture into ball-shaped pieces, place them on a well buttered baking sheet in a slack oven arid poach them, then serve. " Mussel Soup. Qean thoroughly one-half gallon of mussels, and toss them in a saucepan over a fire until the shells open. Take them out, remove the weeds, etc., put them into a saucepan with one ounce each of butter and flour, and add a little chopped parsley and sweet herbs ; put the pan on the fire, pour in three pints of rich gravy, boil up, remove the pan to the side of the fire, and let the contents simmer until the liquor is reduced to half its original quantity. Pour it out into a dish garnished with ^ifi.<cj(& ^^ fried bread Serve very hot i6 SOUPS. Fish Consomme.