Bisque of Lobster. — Extract the meat from a fresh-boiled
lobster ; cut the meat from the claws into small squares, and put
them in a tureen (if the lobster has any coral rub it very fine) ;
mix with y, ounce butter, and press it through a sieve; then
chop the remaining lobster meat fine. Melt ly^ ounce butter in a
saucepan, add 2 tablespoonf uls fiour, stir and cook 2 minutes with-
out browning ; add 2 quarts chicken or veal broth and the chopped
lobster meat, boil 1 hour ; then strain into a clean saucepan and
return it to the fire ; add the coral butter, boil 5 minutes ; draw the
saucepan to side of stove ; mix yt cup sweet cream with the yolk of
2 eggs, add them slowly to the bisque, also y^ cupful boiled rice ;
season with salt to taste, then pour it in the tureen over the lobster
meat In place of rice, small chicken forcemeat balls, previously
boiled in salted water, or egg balls, may be added.
68 BOUPS, Em
Green Turtle, how to preserve.— The American green
turtles are considered the best. They weigh from 100 to 600
pounds, obtain a length of 5 to 6 feet, and are abundant in the
tropical waters of America, whence great numbers are carried alive
to the Northern States and to Europe. The West Indies are their
headquarters, whence they wander to the Gulf of Mestico and the
coast of Guiana and Brazil ; they are rarely found above lat 34"* N.
on the Atlantic coast, and never on the shores of Europe.
Select a turtle weighing from 100 to 120 pounds ; hang it up by
the hind legs with a strong cord ; tie a string around the neck ; pull
out the head, cut it off with a sharp knife, and let it hang 12 hours
to bleed. Then take the turtle down and lay it on its back ; stick
a sharp-pointed knife into the margin, and cut the shell loose all
around ; then remove the upper shell from the lower. Throw the
entrails away, taking particular care to remove and preserve every
particle of the green fat ; cut the feet loose from the under shell ;
cut them into pieces, and put these with the head and the remain-
ing meat into cold water for several hours ; next cut and scrape ofE
the scales and homy part from the feet ; plunge the turtle into
boiling water, letting it remain 3 minutes; remove and instantly
plunge it into cold water ; change the water several times. When
cold, place the turtle into a large kettle ; cover with white stock ;
place the kettle over the fire ; as soon as it boils, add 2 bottles of
Madeira wine, some salt, a large bouquet made of a handful of
parsley, 4 bay leaves, 12 cloves, 4 sprigs of thyme, 4 blades of mace,
the same of marjoram and basil, and boil from 2 to 3 hours, or till
the meat is done ; then remove the kettle from the fire ; let the meat
cool in the broth. Now remove all the large pieces of meat which
resemble calf s head (the lean meat can not be used) ; remove all
the fat from the broth, strain the latter into a clean kettle ; place it
over the fire, and reduce it to one half by boiling. Put the meat
into tin cans, cover them with the broth, have the cans soldered ;
boil them 2 hours in water✪ Snapping Turtle Soup; keep the cans 3 inches under water
whil» boiling. Turtle prepared in this way will keep for years.
SOUPS^ Brc. 69
Page 41 · 1 recipe record on this page
Presented as published in 1914. 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 Lobster. — Extract the meat from a fresh-boiled lobster ; cut the meat from the claws into small squares, and put them in a tureen (if the lobster has any coral rub it very fine) ; mix with y, ounce butter, and press it through a sieve; then chop the remaining lobster meat fine. Melt ly^ ounce butter in a saucepan, add 2 tablespoonf uls flour, stir and cook 2 minutes without browning ; add 2 quarts chicken or veal broth and the chopped lobster meat, boil 1 hour ; then strain into a clean saucepan and return it to the fire ; add the coral butter, boil 5 minutes ; draw the saucepan to side of stove ; mix yt cup sweet cream with the yolk of
2 eggs, add them slowly to the bisque, also y^ cupful boiled rice ; season with salt to taste, then pour it in the tureen over the lobster meat In place of rice, small chicken forcemeat balls, previously boiled in salted water, or egg balls, may be added.
68 BOUPS, Em
Green Turtle, how to preserve.— The American green turtles are considered the best. They weigh from 100 to 600 pounds, obtain a length of 5 to 6 feet, and are abundant in the tropical waters of America, whence great numbers are carried alive to the Northern States and to Europe. The West Indies are their headquarters, whence they wander to the Gulf of Mestico and the coast of Guiana and Brazil ; they are rarely found above lat 34"* N. on the Atlantic coast, and never on the shores of Europe.
Select a turtle weighing from 100 to 120 pounds ; hang it up by the hind legs with a strong cord ; tie a string around the neck ; pull out the head, cut it off with a sharp knife, and let it hang 12 hours to bleed. Then take the turtle down and lay it on its back ; stick a sharp-pointed knife into the margin, and cut the shell loose all around ; then remove the upper shell from the lower. Throw the entrails away, taking particular care to remove and preserve every particle of the green fat ; cut the feet loose from the under shell ; cut them into pieces, and put these with the head and the remaining meat into cold water for several hours ; next cut and scrape ofE the scales and homy part from the feet ; plunge the turtle into boiling water, letting it remain 3 minutes; remove and instantly plunge it into cold water ; change the water several times. When cold, place the turtle into a large kettle ; cover with white stock ; place the kettle over the fire ; as soon as it boils, add 2 bottles of Madeira wine, some salt, a large bouquet made of a handful of parsley, 4 bay leaves, 12 cloves, 4 sprigs of thyme, 4 blades of mace, the same of marjoram and basil, and boil from 2 to 3 hours, or till the meat is done ; then remove the kettle from the fire ; let the meat cool in the broth. Now remove all the large pieces of meat which resemble calf's head (the lean meat can not be used) ; remove all the fat from the broth, strain the latter into a clean kettle ; place it over the fire, and reduce it to one half by boiling. Put the meat into tin cans, cover them with the broth, have the cans soldered ; boil them 2 hours in water; keep the cans 3 inches under water while boiling. Turtle prepared in this way will keep for years.
SOUPS^ Brc. 69
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Snapping Turtle Soup