Creole Bisque

Ingredients

• half a dozen slices of okra
• half a can of tomatoes
• one sliced onion
• three whole cloves
• a finely-chopped green pepper
• half a teaspoonful of all-spice
• a tablespoonful of butter
• a quart of cold water
• one pint of milk
• a small teaspoon of corn starch
• a pinch of baking soda
• a small cup of cream

Method

1. 1

   Wash and slice okra.

2. 2

   Add to a pot with tomatoes, onion, cloves, green pepper, all-spice, salt, and butter.

3. 3

   Cover with cold water and bring to a boil.

4. 4

   Strain and set aside.

5. 5

   In a double boiler, heat milk and thicken with corn starch blended with cream.

6. 6

   Pour the prepared soup into a tureen, stir in baking soda, and pour over the cream sauce while stirring.

7. 7

   Add croutons of toasted bread and serve hot.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 39. The excerpt below is the record exactly as published.

Creole bisque? Then of course you will want to make that for your formal dinner, for it 94 A BACHELOR'S CUPBOARD Mexican Creole Cooking Is a delight, and will surely be a success If the follow- ing rule Is carefully followed. CREOLE Half a dozen slices of okra or half a can of BISQUE canned okra should be used. If fresh, wash and slice. Add half a can of tomatoes, one sliced onion, three whole cloves, a finely-chopped green pepper, half a teaspoonful each of all- spice and salt and a tablespoonful of butter. Cover Chese Ingredients with a quart of cold water and place on the fire in an enamel kettle and bring to the boiling point. Add more w^ater, if needed, then strain and set on the back of the stove where it will not boil. In a double boiler heat one pint of milk and thicken with a small teaspoon of corn starch blended with a little cream and let come to a boil. Then pour the prepared soup into a tureen, stir in a pinch of baking soda

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