Lobster Bisque

Ingredients

• meat of 1 lobster
• coral
• 3 pts. of white stock or water
• ½ tablespoon of butter
• ½ tablespoon of flour
• 1 tablespoon of white wine
• ½ tablespoon of salt
• a dash of cayenne
• 1 cup of hot cream
• 1 teaspoon of anchovy paste
• 1 tablespoon of Madeira wine

Method

1. 1

   Cut lobster meat fine, pound coral, cook shell in stock for 30 minutes, strain, add meat and coral, season, and finish with cream and wine.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 127. The excerpt below is the record exactly as published.

1 tablespoon of butter, 1 table- spoon of flour, 1 saltspoon of pepper. Wash the lentils; cover with cold water, and soak over night. In the morning, drain; add the stock and a pt. of water, the bay leaf, thyme, salt and pepper, and simmer until the lentils are tender (about 2 hrs.); press through a colander, then through a sieve; return to the kettle. Rub the butter and flour together; add to the soup; stir until boiling; add the onion, grated. Turn this into the soup tureen; sprinkle over the chopped parsley, and serve with'xroutons. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CREAM OF LENTIL SOUP.— Wash 2 cups of Egyptian len- tils, then let them soak in 2 qts. of water for 12 hrs. or more, leave them in this same water, and simmer gently over a slow fire. Put 1 tablespoon of butter in a frying-pan, and when melted add to it 2 large sliced onions, 2 carrots and 1 turnip, diced, and fry until a delicate brown; add these to the lentils, and let cook slowly for about 2 hrs. Press through a sieve, return to the fire, add 2 cups of milk, and just before serving, 1 tablespoon of whipped cream, and season with salt and pepper. — Mrs. Allan George, Park Ridge, 111. VARIATION I.— Soak 2 cups of lentils in cold water for sev- eral hrs., then place in a granite kettle, over a slow fire, with 2 qts. of water, 1 carrot, 1 onion, 3 whole peppers, a bunch of parsley, and salt to taste. Cook for 1 hr. and rub through a sieve; put some buttered toast in the tureen, pour over the puree, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. RED-LENTIL SOUP.— Soak 2 cups of Egyptian lentils in water for 8 or 10 hrs., then drain, and shake dry. Put 2 table- spoons of butter in a saucepan and when melted add ^ of the lentils, and stir well with a flat-ended wooden spoon, and after stirring a few moments, add the remainder. Pour on 6 cups of cooled water, in which leeks or onions have boiled, and let sim- mer for an hr., or until the lentils are tender; press through a sieve and return to the fire to re-heat. Smooth 1 teaspoon of flour with 1 teaspoon of butter, and add to the soup, season with salt and pepper, and a dash of nutmeg. Instead of the flour and butter, 1 COOK COUNTY COOK BOOK 191 well-<beaten eg^ .may be vigorously stirred into the soup after re- moving it from the fire. If Egyptian lentils cannot ibe obtained, canned or dried red kidney beans may bt substituted. — Mrs. Jos- eph King, Kenilworth, 111. LENTEN SOUP.— Soak 1 qt. of black beans 12 hrs. Boil them in 3 pts. of water for 2 hrs., or until they are tender; then strain tliem through a fine wire sieve. Replace on the stove and boil for 10 minutes more, adding salt and pepper to the taste. Now pour into a warm tureen and add 2 hard-boiled eggs, cut into dice, 1 lemon, thinly sliced, and J^ pt. of sherry. Serve at once. — Mrs. Frank Mullins, Franklin, 111. LETTUCE SOUP.— Chop 1 large head of lettuce and saute in 2 tablespoons of butter, with J^ teaspoon sugar and ^2 teaspoon of vinegar; add the 2 teaspoons of flour, and, when blended with the butter, 5 cups of broth or water, gradually, season with 1 teaspoon salt, 54 oi pepper; when the lettuce is tender, add 2 yolks, beaten and diluted with 5^ cup cream; let thicken without boiling. Serve with croutons. — Mrs. May C. May, Mayfair, 111. CREAM OF LETTUCE SOUP.— Wash 4 small heads of let- tuce, drain, chop; place them in a granite kettle with J^ cup of butter and cook for 4 or 5 minutes, stirring lightly. Add 2 qts. of water, and season with salt, pepper, a bunch of parsley, and yz cup of rice. Cover the kettle, and cook for 40 minutes, then drain. Clean the kettle, pour the soup into it again, and let it come to the boiling point. Add 1 pt. of cream; stir up, and serve. — Mrs. C. J. Jefifries, Winnetka, 111. LOBSTER SOUP OR BISQUE OF LOBSTER.— 2 lbs. of lobster, 1 qt. milk, 1 tablespoon butter, 2 tablespoons flour or corn starch, 1 teaspoon salt, 1 saltspoon white pepper, J4 saltspoon cayenne pepper, 1 pt. of water. Remove the meat of the lobster from the shell and cut the tender pieces into J4-iii<^h dice. Put the ends of the claw meat and any other tough, hard parts, with the bones of the body, into 1 pt. of cold water, and boil 20 minutes, adding more water as it 'boils away. Put the coral on a piece of paper, and dry it in the oven. Boil 1 qt. of milk, and thicken it with 1 tablespoon of butter and 2 of flour or cornstarch. Boil 10 minutes. Strain the water from the bones and add it to the milk. 192 SOUP Add the salt and pepper, using more, if high seasoning is desired. Rub the dried coral through a strainer, using enough to give the soup a bright, pink color. Put the green fat and lobster dice into the tureen, and strain the boiling soup over them. Serve immedi- ately. If you do not like so much of the lobster prepare in follow- ing manner: Cut only Yz of the meat into dice; chop the remainder, and pound it to a fine paste with the yolks of 2 hard-boiled eggs, 1 teaspoon of butter, a little salt, and pepper; beat 1 raw t%^, and add enough of it to moisten the paste so that it may easily be made into balls the size of a nutmeg; let them simmer in the soup about 5 minutes, just enough to cook the ^^^. — Mrs. William Myers, Franklin, 111. LOBSTER BISQUE.— Cut meat of 1 lobster fine, dry and pound the coral, cook the shell in 3 pts. of white stock or water for Yi hr., strain, add meat, coral, grating of nutmeg, 1 tablespoon each of butter and flour, a little white wine, Ya tablespoon of salt, a dash of cayenne, 1 cup of hot cream, 1 teaspoon of anchovy paste, and 1 tablespoon of Madeira wine

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