Bisque de Homard
From The new practical cookery guide, 1913
A rich lobster bisque, perfect as a starter.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 33. The excerpt below is the record exactly as published.
Bisque de H omard— Chopped raw lobsters, sauteed with a fine mirpoix for ten or fifteen minutes, add salt, fresh ground pepper, cognac, and white wine, cover and simmer five minutes, moisten with sufficient stock, add blanched rice
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