Bisques
From A guide to modern cookery, 1909
Serves 6
Ensure to reserve pieces of shell-fish meat for garnish.
Presented as published in 1909. 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 guide to modern cookery (1909) by A. Escoffier, page 61. The excerpt below is the record exactly as published.
BISQUES The invariable base of Bisques is shell-fish cooked in mire- poix. ) Their thickening ingredients are, or may be, rice, fish velouté, or crusts of bread fried in butter, the proportion being three oz. of rice, ten oz. of bread-crusts, or three-quarters pint — of fish velouté
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