Lobster Bisque

Ingredients

• one large or two small lobsters
• one tablespoonful of butter
• one bay leaf
• sprig of parsley
• stalk of celery
• one slice of onion
• one-quarter of a teaspoonful of pepper
• one teaspoonful of salt
• one and one-half cupfuls of chicken stock
• one heaping cupful of stale bread crumbs
• one cupful and a half of stock
• one pint of scalded cream

Method

1. 1

   Boil lobster, extract meat, pound shells with butter.

2. 2

   Simmer with stock and seasonings.

3. 3

   Combine with bread crumbs and stock, strain, thicken, and add cream and lobster cubes before serving.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 5. The excerpt below is the record exactly as published.

one bay leaf, one scant teaspoonful of pepper-corns and two cloves and simmer for one hour longer. Strain into an earthen bowl and set away in a cool place until 28 TABLE TALK'S ILLUSTRATED COOK BOOK next day. Remove the fat which has risen to the surface, add one teaspoonful of salt, a dash of cayenne, two strips of lemon peel, one-quarter of a teaspoonful of celery seed, the crushed shell and the white of one egg whipped to a soft froth. Put over the fire and stir constantly until it boils then boil without stir- ring for ten minutes. Remove from the fire and let rest for ten minutes then vStrain through doubled cheesecloth, wrung out of cold water. Do not squeeze the cloth. If properly done the soup will be crystal clear and of a faint amber color. CREAM OF SPINACH SOUP. Pick over and wash very thoroughly two quarts of spinach; change the water four or five times to make sure that all sand is removed. Have ready a large kettle partly filled with boiling salted water; boil for fifteen minutes, drain and drop into cold water (this heightens the color) ; drain again, pressing as dry as possible ; then chop and pound to a pulp. Have ready one quart of thin white sauce made with two scant tablespoonfuls of butter, three table- spoonfuls of flour, and one quart of milk. Add a little of this, a spoonful at a time, to the pulp, stirring and rubbing that it may be smoothly blended. Put on the fire and stir almost constantly until the soup reaches the boiling point ; add salt and pepper to taste, and strain. Return to the fire until scalding hot, then serve with tiny croutons or add a half cupful of whipped cream. CREAM OF TOMATO SOUP. Cook together one-half of a can of tomatoes, one clove, one slice of onion, one-half of a teaspoonful of salt, one-half teaspoonful of pejjpercorns and one sprig of parsley for twenty minutes, then rub through a sieve and return to the fire. Taste to see that it is highly seasoned. Make one pint of white sauce by melting and mixing in a saucepan one tablespoonful of butter and two table- spoonfuls of flour and cook without coloring for three minutes. Stir in gradu- ally one pint of hot milk. When blended and cooked to a smooth sauce draw to one side and simmer for five minutes. Take both saucepans from the fire, add to the tomatoes one salt spoonful of baking soda and stir until it effer- vesces. After two minutes add the tomatoes to the sauce and serve immedi- ately. A great variety of cream vegetable soups may be made by following the above rules and substituting some vegetable which has been cooked tender and reduced to a thin pulp as described in these recipes. Celery, salsify, carrots, parsnips, potatoes, canned peas, etc, all make most satisfactory cream soups. SOUPS 29 LUNCHEON SERVICE. NOVELTIES IN BOUILLON CUPS HAVE BEEN INTRODUCED IN OVAL SHAPES; WHEN FILLED WITH CREAM SOUP TOPPED WITH WHIPPED CREAM THEY ARE VERY DAINTY ACCESSORIES TO THE LUNCHEON TABLE. INDIVIDUAL CASSEROLES OF ALUMINUM ARE ANOTHER ATTRACTIVE TABLE NOVELTY WHICH CAN BE USED TO SERVE CREAMED MEATS. FOWL OR FISH FOR DINNER OR LUNCHEON AND ALSO FOR SHIRRED EGGS AND S^CALLOPBD FOODS. DELMONICO S6UP. Take a soup bone weighing two pounds, wipe thoroughly, cut off the meat and crack the bones ; cover with two quarts of cold soft water and put on the back part of the stove, where it will slowly heat ; simmer three hours, take from the fire, strain and stand away to cool. The next day, when cold, remove the grease from the surface; put over the fire with one potato sliced, one pint of tomatoes, one small onion, one stalk of celery, one bay leaf, ten cloves, one teaspoonful of salt and a very little red pepper. Let the stock cook until the vegetables are tender, then press through a sieve. When ready to serve add one tablespoonful of Worcestershire sauce. NORMANDY SOUP. Take three pounds of the knuckle of veal, cut the meat off and crack the bones. Put the bones and meat in the kettle, cover with three quarts of cold water and simmer gently for one hour. Add one pint of white button onions and simmer for another hour, add six ounces of bread cut in slices and simmer 30 TABLE TALK'S ILLUSTRATED COOK BOOK another hour. Take the bones from the kettle and press the stock, onions and bread through the sieve. Rub together one tablespoonful of butter and one tablespoonful of flour until smooth. Return the soup to the kettle, add the butter and flour to it and stir until it thickens. Scald one pint of cream, add to the soup, season to taste with salt and pepper and serve. LOBSTER BISQUE. Boil one large or two small lobsters, open when cool and take out the meat. Cut the tender pieces into small cubes and pound the rest to a paste. Pound the claws and tail shell very fine, add the coral and one tablespoonful of butter and pound again until smooth. Put with the pounded meat in a small saucepan, add a bay leaf, sprig of parsley, stalk of celery, one slice of onion, one-quarter of a teaspoonful of pepper, one teaspoonful of salt and one and one-half cupfuls of chicken stock, cover and simmer slowly for three-quarters of an hour. In another saucepan put one heaping cupful of stale bread crumbs and one cupful and a hajf of stock and simmer for half an hour. Strain the contents of the first saucepan through a cloth, squeezing well ; add this to the second saucepan, simmer for five minutes then rub through a fine sieve. Return the broth to the fire, add more salt and pepper if necessary and one tablespoonful of butter and one tablespoonful of flour rubbed together to a paste. Stir until the mixture thickens slightly, add one pint of scalded cream

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