BISQUE DE HOMARD

Ingredients

• a raw lobster weighing three Ibs.
• two and one-half oz. of butter
• three tablespoonfuls of excellent thick cream
• a very little cayenne

Method

1. 1

   Substitute crayfish with raw lobster cut into small sections.

2. 2

   Follow the procedure of the previous recipe.

3. 3

   Garnish with lobster tail meat cut into small dice.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 136. The excerpt below is the record exactly as published.

three tablespoonfuls of excellent thick cream, and a very little cayenne. Garnish with the crayfish tails cut into dice, and the eight carapaces stuffed with a fish forcemeat with cream and poached seven or eight minutes previously. This soup may also be prepared as a velouté or a cream. 663—BISQUE DE HOMARD After substituting for the crayfish a raw lobster weighing three Ibs., cut into small sections, the procedure is the same as that of No. 662. It is only necessary, therefore, to refer to that recipe for all particulars relating to preparation and quantities. Garnish with the meat taken from the tail; this should have been kept aside and cut into small dice. This soup may also be prepared as a velouté or a cream. 664— BISQUE DE CREVETTES The mode of procedure for this bisque, the mirepoix, the thickening ingredients, the moistening, and the finishing of the soup are identical with those of No. 662. All that is needed, therefore, is to substitute for the crayfish two Ibs. of raw shrimps. Instead of using ordinary butter in finishing this bisque, use three oz. of shrimp butter. Garnish with twenty-five reserved tails, these being shelled and trimmed. This soup may also be prepared as a velouté or a cream. 665—COULIS DE GIBIER, otherwise AU CHASSEUR Prepare six oz. of the meat of a wild rabbit, six oz. of that of a partridge, and six oz. of that of a pheasant. These meats should be roasted and their roast-cases swilled with a liqueur- SOUPS 235 glass of burnt brandy. The resulting gravy should be added to the soup. Now finely pound these meats together with one-half pint of cooked and drained lentils. When the whole has become a smooth purée add the cooking-liquor of the lentils and the swillings referred to above and rub through tammy. Finish the cullis with the necessary quantity of consommé, heat it, and pass it through a strainer. Add butter at the last moment and season moderately. Garnish with three tablesponfuls of small, very fresh mush- rooms; these to be finely minced and tossed in butter. 666—COULIS DE GRIVES AU PAIN NOIR, otherwise A L’ARDENNAISE Fry four fine thrushes in butter and complete their cooking in one pint of feathered game consommé containing five oz. of rye-bread dice fried in butter. These dice constitute in this case the thickening element of the soup. Remove and put aside the thrushes’ fillets, finely pound the carcasses together with two juniper-berries, add the leason of bread dice, and rub through tammy. Add to the resulting purée one-quarter pint of feathered- game consommé, set to boil, and pass through a strainer. Finish the cullis with two and one-half oz. of butter and four tablespoonfuls of cream. Garnish with the reserved fillets cut into thin slices or into a julienne. 667—COULIS DE GROUSE OU DE GELINOTTE A L’ANCIENNE Proceed as in No. 666 in so far as the preparatory details and the quantities are concerned, but take note of the following changes in other directions :— (1) Substitute for the thrushes two grouse or two hazel-hens, taking care to discard the legs and the carcasses. (2) Use ordinary bread dice instead of those of rye-bread. 668—COULIS DE LAPEREAU AU CURRIE Cut the legs of a young wild rabbit into small pieces, stiffen these in butter, and put them into the stewpan with a few roundels of carrot and onion, one small faggot of parsley and celery, and one quart of white consommé. Set to cook gently. Also lightly brown in butter two tablesponfuls of chopped onion, besprinkle with one-half tablespoonful of fecula and a 236 GUIDE TO MODERN COOKERY sufficient quantity of curry, moisten with the strained cooking- liquor of the pieces of rabbit, bring to the boil, and set to simmer for seven or eight minutes. Rub through tammy and then despumate for twenty minutes, adding from time to time one or two tablespoonfuls of consommé with the view of promoting the clarification of the cullis. When about to serve finish the latter with three or four tablespoonfuls of cream. Garnish with eighteen very small slices taken from the pieces of rabbit and two oz. of rice 4 I’Indienne, serving the latter separately. 669—COULIS DE PERDREAU A LA PUREE DE MARRONS, otherwise A LA MANCELLE Split the shells of fifteen fine chestnuts, put them in a stew- pan with water, boil them for five minutes, and shell and peel them quickly while they are still very hot. Then cook them gently in one-half pint of white consommé with one-third of a stick of celery, minced, and one piece of loaf-sugar. Poéle a partridge, remove the fillets for the purpose of gar- nish, bone the rest, and pound it finely together with the car- cass and the poéling liquor. Add the chestnuts, pound the whole, and add some consommé to the resulting purée with the object of facilitating the rubbing through tammy. This done, add to the preparation about one-quarter pint of very clear game stock, bring the whole to the boil, pass it through a strainer, and finish the cullis, when dishing up, with a very little cayenne

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