Lobster Soup

Ingredients

• lqt. of white broth
• J pint of raw rice
• J breakfast-cupful of cream
• a bunch of sweet herbs
• a little pepper

Method

1. 1

   Pound the flesh of the lobster in a mortar and put it back into a saucepan with the same water the lobster was boiled in.

2. 2

   Add white broth, sweet herbs, raw rice, and pepper.

3. 3

   Boil for forty-five minutes, then strain through a fine sieve, adding cream.

4. 4

   Let it warm up without boiling, and serve with small fried dice of bread.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 355. The excerpt below is the record exactly as published.

lqt. of white broth, a bunch of sweet herbs, J pint of raw rice, a little pepper, but no salt ; boil for forty-five minutes, then strain through a fine sieve, adding J breakfast-cupful of cream

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