Frenchdinner
Bisque of Shrimps, Bretonne
From Lowney's cook book, 1907
Serves 4
By adding one cup of cream and two tablespoons of butter a much richer and smoother soup may be made.
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 22. The excerpt below is the record exactly as published.
Bisque of Shrimps, Bretonne 1 quart shrimps 1 tablespoon carrot 2 tablespoons onion 2 tablespoons celeiy 3 tablespoons butter I cup chopped mushrooms 2 cups white stock salt and cayenne 1 cup white wine
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