Bisque de Homard à la Mariniere (Lobster Bisque)

Ingredients

• 2 small lobsters
• 3 oz. butter
• 1 carrot
• 1 onion
• 2 sticks of celery
• 4 oz. fine flour
• 2 quarts fish stock
• 1/2 pint oyster liquor
• 1/2 pint white wine
• 2 oz. lobster butter
• cream, lemon juice, salt and cayenne

Method

1. 1

   Remove the meat, eggs, and coral from the lobsters; cut the meat into dice.

2. 2

   Bruise the shells, heat butter, add carrot, onion, celery, and herb bouquet; fry slightly.

3. 3

   Add bruised shells and flour, moisten with stock, oyster liquor, and wine.

4. 4

   Simmer for half an hour, strain, finish with lobster butter, cream, anchovy essence, and lemon juice.

5. 5

   Serve with small boiled onions, lobster meat, and diced oysters.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 108. The excerpt below is the record exactly as published.

oz. butter). Cut up the veal, put it with the above and. broil a little longer, so as to let it take colour ; stir all the time to prevent it from burning. Moisten with 6 quarts of water, let it come to a boil, take off the scum as it rises to the surface, and simmer gently for about 4 hours. Wash the remaining carrot, turnip, and celery, scrape and peel, scoop out as many little rounds as possible, and cook them separately in salted water ; they must be firm and yet tender. Put the trimmings of the vegetables into the stock. Season the stock with salt to taste, strain it through a cloth, and clarify in the usual manner. Strain the cooked vegetable shapes, and add them together with the peas to the clarified soup ; simmer for a few minutes. Put the dice of game in a soup-tureen, pour the soup over it, and serve. 152. Pot age a la Metternich. — 2 quarts consomme (i.e. clarified beef broth), 1 small chicken or fowl, A small ripe tomatoes, 1 heaped-up tablespoonful arrowroot, 1 glass sherry or Marsala, seasoning. SOUPS (POT AGES) 153 Eoast the chicken or fowl for ten minutes in a hot oven, baste frequently and to ensure it being a nice golden brown, take up and place it in the consomme with two tomatoes, previously sliced. Simmer very gently for about one hour. Take out the fowl and place it in a dish to cool. Boil up the consomme again, remove the scum and fat, and strain it into another stewpan. Blanch the remaining two tomatoes, peel them and cut into dice, remove the seeds and place the dice into the soup. Mix the sherry and arrowroot to a smooth paste and stir into the soup. Simmer for another ten minutes. Take the fillet from the fowl or chicken, free it from skin and cut into small dice, put this into the soup, season it to taste with salt and pepper, boil up again, skim, and serve. The remains of the chicken can be utilised for some other purpose. 153. Bouillon de Volatile d VOrge ( Chicken Broth with Barley). — Chop up the carcases, necks, and heads of 2 or 3 chickens, fry in a stewpan with 2 oz. of butter ; when nicely browned, pour off the butter, and pour in 2 quarts of good clear veal or chicken stock, simmer for one hour, skim and strain, pour into another stewpan, and let come to the boil. Wash one ounce of pearl barley, and add to the soup when boiling. Season to taste with pepper and salt, simmer for 15 minutes, add a little chopped parsley or chives, and serve. 154. M ulliyatawny , Clear. — 2 quarts of clear stock, thelegs of a raw fowl, 1 oz. raw ham, % small onion, 1 teaspoonful curry- powder (mild), 3 tablespoonfuls boiled rice, 1 oz. butter, 1 white of egg- Cut the legs of fowl into pieces, fry in butter until brown, add the curry-powder and fry a little, pour off the fat, moisten with the stock, add the onion and raw ham cut into slices, boil up and skim, simmer for 20 minutes and strain. When cold clarify with the white of egg, add the boiled rice and a handful of chicken meat cut into dice, heat up, and serve. 155. Puree aiioc Huitres (Oyster Soup). — 2 dozen large sauce oysters, 2 yolks of eggs, 2| quarts stock (white or fish), 4 oz. flour, 4 oz. butter, | pint cream or milk, lemon, pepper, salt, nutmeg and mace. Beard the oysters, preserve the liquor, cut them into halves or quarters, and put in a basin with a little cream. Melt the butter in a stewpan, add the flour and cook a little, moisten with the stock, add the beards of the oysters and the liquor, stir over the fire until it boils, skim and let simmer for half an hour, season with a little pepper, salt, a grate of nutmeg, and a saltspoonful of ground mace. Put through a sieve, return to the stewpan, boil up, add the cream or milk. Mix the yolks of eggs with the oysters, add a few drops of lemon-juice, and put with the soup. Heat up, but do not let it boil again. The soup is then ready for table. 156. Bisque de Homard d la Mariniere (Lobster Bisque) . — Remove the meat, eggs, and coral from two small lobsters ; 154 THE NEW CENTTJRY COOKERY BOOK cut the meat into dice and put it aside until wanted. Bruise the lobster shells in a mortar ; heat up three ounces of butter in a stew- pan, put in a carrot, an onion, two sticks of celery (all sliced), and a small herb bouquet ; fry slightly in the butter for a few minutes, then add the bruised lobster-shell, together with four ounces of fine flour ; moisten with two quarts of fish stock, half a pint of oyster liquor, and half a pint of white wine. Let it simmer for a good half-hour, stir and skim well, strain, finish with two ounces of lobster butter, a little cream, a dessertspoonful of anchovy essence, and a little lemon-juice ; season with salt and cayenne. Have ready about a dozen small white button onions boiled in fish stock ; put these, together with the dice of lobster meat, and six large oysters cut in dice, into a soup-tureen ; pour on the soup and serve. 157. Bisque de JELomard d la Barisienne. — 1 lobster, 4 carrot, ^ turnip, 4 oz. butter, 1 gilliohite wine, 2 oz. flour, 1 bouquet garni, 2 quarts fisli stoc

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