Bisque Soup

Ingredients

• the claws of the crab
• half its bulk of rice
• stock or boiling water
• a spoonful of lobster butter

Method

1. 1

   Crack the claws of the crab, take out the meat, and tear it into shreds.

2. 2

   Pick all the rest of the meat from the crab and mix it with the boiled rice.

3. 3

   Pound it well, add stock or boiling water to achieve a thick cream consistency, and rub it through a sieve.

4. 4

   Heat the mixture without boiling, add boiled cream, and stir in lobster butter before serving.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 283. The excerpt below is the record exactly as published.

Bisque Soup. — Crack the claws of the crab, and take out all the meat, tear it into shreds with two forks, and put it aside, 360 A YEAR'S COOKERY. between two dishes, in a cool place. Pick all the rest of the meat from the crab, and put with it half its bulk of rice which has been boiled separately for the purpose. Pound it well, put stock or boiling water with it to make it of the consistency of very thick cream, and rub it through a hair sieve. When wanted, make it very hot, but do . not let it reach the boiling point ; boil the cream ordered yesterday, and stir it into the soup, add a spoonful of lobster butter

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