Bisk of Lobster

Ingredients

• Two pounds of Lobster
• 1qt. of white broth
• 1/2 pint of raw rice
• a little pepper
• 1/2 breakfast-cupful of cream

Method

1. 1

   Pound the Lobster flesh and return it to a saucepan with the water it was boiled in.

2. 2

   Add white broth, sweet herbs, raw rice, and pepper.

3. 3

   Boil for forty-five minutes, then strain through a fine sieve, adding cream.

4. 4

   Let it warm without boiling and serve with small fried dice of bread.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 355. The excerpt below is the record exactly as published.

Bisk of Lobster. — Two pounds of Lobster boiled in the shell will be sufficient ; pound the flesh in a mortar, and put it back into a saucepan with the same water the Lobster was boiled in. Add to this lqt. of white broth, a bunch of sweet herbs, J pint of raw rice, a little pepper, but no salt ; boil for forty-five minutes, then strain through a fine sieve, adding J breakfast-cupful of cream

Cook this with the app: pantry check, scaling, and the assistant.