Frenchdinner
Bisque of Lobster
From A second Dudley book of cookery and other recipes, 1914
The bisques should be smooth and creamy.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 10. The excerpt below is the record exactly as published.
BISQUE OF LOBSTER rTlHIS is prepared in the same way as the above recipe for Bisque of Crayfish, only substi- tuting for the crayfish a raw lobster, weighing about three pounds cut into small sections. Also the garnish in the soup should be pieces of lobster meat cut into small dice
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