The thorough good cook

Strain through a silk tammy the liquor in which the fish were done, and add to it some broth prepared as usual ; let it boil for some minutes, and skim it, taking away the slight film occasioned by the wine in which the fish were dressed. Add some blanched chervil, and serve. 46. Bisque of Crayfish. This is a pottage which is sent to table on gala days only, when you are obliged to make a change of soups. Take the best crayfish 3'Ou can procure, according to the quantity you may want. (Five or six dozen at least are generally requisite.) If you boil the crayfish expressly for the occasion, you must not put vinegar. Lay aside two dozen and a half of the finest tails that remain whole; the rest, with all the meat and fleshy parts of the inside, pound in a mortar with the flesh of the breast of two roasted fowls or chickens. Previously have soaked or boiled in rich broth the crumb of two French penny rolls ; put that also in the mortar, with the yolks of three eggs boiled hard. Pound the whole together. Next put the shells of the cray-fish to boil in a little broth ; then take some of the liquor to dilute the soup with, which rub through a tammy. Now boil a pint and a half of cream, which you keep continually stirring round, in order to prevent a scum from rising. Pour that cream into the pottage, and season it well. Have the red spawn of a lobster well pounded, dilute it with some of the broth, and mix it with your soup, or pottage. Keep it hot without letting it boil. Soak a few rounds of bread, which lay at the bottom of the tureen. Pour your bisque into the tureen, over the bread ; place all round the tureen over the soup the tails that you have laid aside previously, and serve up hot. Take care that the soup is not too thick ; and season it of a good flavour. 47. Lobster Soup. Take three fine lively young hen lobsters, and boil them ; when cold, split the tails, take out the flesh, crack the claws, and cut the meat into mouthfuls; take out the coral and soft part of the body, and bruise part of the coral in a mortar ; H 2 pick out the flesh from the chines ; beat part of it with the coral ; and with this make forcemeat balls, finely flavoured with mace or nutmeg, a little grated lemon-peel, anchovy, and ca}'enne ; pound these with the yolk of an egg. Have three quarts of veal broth ; bruise the small legs and the chines, and put them into it to boil for twenty minutes ; afterwards strain it ; and then, to thicken it, take the spawn and bruise it in a mortar with a little butter and flour, rub it through a sieve, and add it to the soup, with the meat of the lobsters and the remaining coral ; let it simmer very gently for ten minutes ; do not let it boil, or its fine red colour will immediately fade. Turn into a tureen, add the juice of a lemon, and a little essence of anchovy. You will see that with the exception of the almond flavouring and the cream, this soup is twin sister (soup, in French, is feminine) to crayfish soup, or "Bisque d ecrevisses "■ (No. 46). Call this, if you like, '■ Bisque de homard." 48. Another Lobster Soup. {A most (UJHcuH one, and ciihj Jit for persons of pcrfcd digestion.)