Bisque of Lobster A La Toinville

Ingredients

• a good tablespoon of butter
• some sliced onion, leek, celery and carrot
• two live lobsters
• a tablespoon of rice
• about 1 gal. clear white strong broth

Method

1. 1

   Fry butter and vegetables, add lobsters and rice, fry lightly, then add broth.

2. 2

   Boil for about half an hour, strain, pound lobster, rice, and vegetables, return to saucepan, and boil for another half hour.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 8. The excerpt below is the record exactly as published.

BISQUE OF LOBSTER A LA TOINVILLE— Mrs. Chas. S. Fay. Put a saucepan with a good tablespoon of butter on the fire add some -sliced onion, leek, celery and carrot, fry lightly, then cut up two live lobsters, wash well in boiling water and put also in the saucepan with ■a tablespoon of rice, fry again lightly and then add about 1 gal. clear -white strong brot

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