Practical gastronomy and culinary dictionary

simmer slowly for twenty minutes. If found too thick, add a little more stock. Pass through a tammy cloth. Cut the meat of the claws of lobster into neat dice, put them in a soup tureen, together with half a gill of cream. Heat up the bisque, season to taste with salt, a few drops of lemon juice, and a pinch of cayenne, stir into the tureen and serve. The remainder of lobster meat ■will come in for cutlets, croquets, or bouchees. 137. Bisque de Petoncles (Scallop Soup). — 20 scal- lops, 4 oz. of butter, 1 small onion, 2 oz. flour, 1 bouquet garni, 1 gill of cream, 1| quarts fish stock, 1 quart of milk, salt and pepper, 2 blades of mace, fried bread croutons, 6 peppercorns. Put the scallops in a stewpan with the fish stock, bouquet garni, half a dozen peppercorns, and the mace. Boil for 20 minutes, strain off the stock, and save for further use ; remove the parsley and herbs (bouquet garni), mace, and peppercorns, and chop the scallops finely. Peel and chop the onion, cover with boiling water, and boil for five minutes ; strain, put them in a stewpan with the butter, and cook until tender. Add the flour, stir well for a few minutes, moisten with the stock, and add the milk (boiling), put in the chopped scallops, stir over the fire until it boils, and let simmer for 15 minutes. Season with salt, pepper, and a pinch of cayenne ; rub through a fine sieve ; return to the stewpan, add the cream and a little more milk if found too thick ; give it another boil, pour into a soup tureen, and serve with fried bread croutons. 138. Potage de Lapin a TOseille (Rabbit Soup with Sorrel). — 1 large tender rabbit, i lb. shin of beef, lib. knuckle of veal, J lb. lean bacon, 1 carrot, 1 onion, 3 cloves, 1 leek, 1 blade of mace, 10 peppercorns, 3 yolks of eggs, 1 gill of cream, 1 handful sorrel leaves, ^ lemon, 2 oz. flour, 2 oz. butter, salt, pepper, chopped parsley. Cut up the rabbit into small pieces, bone the breast and put the two fillets in a saute-pan with a handful of bacon cut small and a little butter ; fry a little, and cook 412 RECHERCHE COOKERY. in the oven till done. Cut the fillets into small dice and keep for garnish. Prepare the vegetables, stick the cloves into the onion, put these together with the pieces of rabbit, bacon, beef, and veal, peppercorns, and mace in a large stewpan ; pour in six quarts of water, boil up, skim, and cook slowly for about three hours. Take off the fat and strain. Melt the butter, stir in the flour and cook a little ; moisten with three quarts of stock, add the cooked pieces of bacon and about J lb. cooked rabbit meat. Boil for half an hour, stirring occasion- ally. Rub the whole through a wire sieve. Return to the stewpan, season with pepper and salt and a little lemon juice. Wash the sorrel, cut it into fine shreds, blanch, strain, and put with the soup. Mix the cream with the yolks of eggs and stir into the soup when boiling. Stir over the fire long enough to bind the yolks, but without allowing the soup to boil. Pour into a soup tureen, sprinkle over a teaspoonful of chopped parsley, and serve.