Lobster Soup (Bisque)

Ingredients

• 1 lobster
• 1 tablespoonful of flour
• butter
• pepper
• salt
• grated nutmeg
• bread crumbs
• stock
• bread

Method

1. 1

   Pick out all the meat from a lobster, pound it in a mortar with an equal quantity of butter until a fine orange-colored pulp is obtained.

2. 2

   Add pepper, salt, and grated nutmeg to taste.

3. 3

   Soak bread crumbs in stock, then melt butter in a saucepan, amalgamate with flour, mix in lobster pulp and bread crumbs, add more stock until a purée is obtained.

4. 4

   Put on fire, stirring until thickened and boiling.

5. 5

   Skim off fat, strain through a hair sieve, serve hot with small dice of bread fried in butter.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 9. The excerpt below is the record exactly as published.

Lobster Soup (Bisque) — Ingredients—1 lobster, butter, — pepper, salt and grated nutmeg, bread crumbs, stock, 1 tablespoon- ~ ful of flour, bread. Pick out all the meat from a lobster, pound it in a mortar with an equal quantity of butter until a fine orange-colored pulp is obtained; to this add pepper, salt and grated nutmeg to taste. Take as much bread crumbs as there is lobster pulp, soak them in stock, then melt a piece of butter in a saucepan, — amalgamate with it a heaped tablespoonful of flour; mix the lobster pulp with the bread crumbs, and put them into the saucepan with the butter and flour, stir well, and add more stock until a purée is obtained, rather thinner in consistency than the soup should be. Put the saucepan on the fire, stirring the contents until they thicken and boil; draw it then on one side, and carefully skim off superfluous fat, then strain the soup through a hair sieve, make it boiling hot, and serve with small dice of bread fried in butter. 32. Soup made from Bones— Ingredients—Bones of any freshly roasted meat, remnants of any poultry or game, fresh livers, gizzards, « necks, combs of any poultry, 1 slice of lean ham, salt, £ onion, I turnip, I leek, 1 head of celery, 4 carrots, 3 tomatoes, 4% of bay leaf, 3 or 4 cloves, 6 pepper corns, 3 allspice, 1 bunch of parsley and chervil, tapioca, sago, vermicelli or semolina. Have the bones of any freshly roasted meat—beef, veal, pork, venison, mutton or lamb—broken up into largish pieces, the four first sorts may be mixed with advantage, while mutton and lamb are better alone. Add the carcases or remaining ER SI TS a ee = * a ‘ 3 ee AN AE A gl RO a Pt “ke 2 yt ra caiih - 1 : set 22 THE Dominion Cook Book. limbs of any roast poultry—ducks, fowls, pigeons, geese, turkey or game, and the fresh livers, gizzards, necks, and combs of any poultry you happen to be going to cook the same day, and a slice of lean ham if you have it. Put all these together in an earthen soup pan that will stand the fire and wiil hold one- third more cold water than you require for your soup to allow for the loss in boiling ; fill with water, and place on a brisk fire - till it boils. Then add salt (less quantity if there be ham in — the soup), one large onion, one large turnip, one large leek, one head of celery, four large carrots, three sliced tomatoes, a quarter of a bay leaf, three or four cloves stuck into a carrot or turnip, six whole peppercorns, three allspice whole, and, finally, a good-sized bunch of parsley and chervil tied together. We find a piece of calf’s liver anda fresh young cabbage an im- provement, but this is a matter of taste. When boiling skim thoroughly, and take the pot off the fire, placing it quite at the edge so as merely to simmer gently—or, as the French call it, to smile—for six hours at least. ‘The great art in making this sort of simple broth is never to let the fire go down too much, nor to allow the soup to boil too fast, so as not to require filling up with other water to replace what has been consumed —or, rather, wasted by rapid ebullition. Half an hour before you require your soup take it off the fire and strain through a cullender, then through a fine sieve, and ut it on a brisk fire. When quite boiling add tapioca, sago, vermicelli, or semolina, scattering it lightly, and allowing one tablespoonful to each person. Rice may also be used, but it requires a full half hour, -and consumes more broth. We use this broth as a foundation to every kind of vegetable purées. 33. Oxtail Soup (Ciear).—Ingredients—1 oxtail, 4 carrots, 4 onions, 2 turnips, I bunch of herbs, little allspice, 1 head of celery, 2 qts. of good stock, a little soy, pepper, salt, 14 lb. of lean beef. Cut up the oxtail into small pieces, well blanch them in salt and water, boil them in water, throw into cold water. Cut up the vegetables into small pieces (taking care to save some of ‘the best pieces for boiling to go in the soup to table), throw ‘them into a stewpan with the herbs, allspice, soy, pepper and salt, put the oxtail on the top, cover with the gravy, and cook until the tail is quite tender. When cooked, take out the tail, and cut up half a pound of lean beef quite fine and throw in the gravy, let it boil a few minutes, and strain through a cloth, - ANS Oe a eare ee Z gal SS a Le OM Te, ice STOR Wh es ee . a = S ag | * € * oe rs =| ¥ ¥ od ‘ Ort Hey : % Be Ue mn SOUPS. Bhs add the pieces of tail and some pieces of carrot and turnip cooked as follows: Boil the vegetables in water, with a little sugar, salt, and a small piece of butter. Serve very hot. 34. Oxtail Soup (Thick).—Ingredients—1 oxtail, 6 carrots, 4 onions, 4 turnips, allspice, 1 head of celery, 1 qt. of water, 1 qt. of stock, a pinch of pepper, sugar and salt, some roux. Cut up the oxtail into small pieces, throw them into cold water with a little salt, bring them to the boil, and throw them into clean cold water. Cut up the vegetables into a stewpan, place the oxtail on the top, cover with the water and stock, let it Simmer until the oxtail is quite tender, take out the pieces of tail, add the roux to the gravy, also the sugar and the season- ing. Boil well together, strain through a fine hair sieve, taking care to pass the vegetable pulp through, drop in the pieces of tail, and bring to the boil. Let it stand on the side of the stove until wanted. 35. Mock Turtle Soup —lIngredients—A knuckle of veal, 2 cow’s heels, 2 onions, a few cloves, a little allspice, mace and sweet herbs, 2% qts. of water, I tablespoonful of sugar, 2 tablespoonfuls of walnut, I of mushroom catsup, I tablespoonful of lemon juice, forces meat balls. Put into a large pan or jara knuckle of veal, two well- cleaned cow-heels, two onions, a few cloves, a little allspice, mace, and some sweet herbs; cover all with two and a half quarts of water, and set it in a hot oven for three hours. Then remove it, and when cold take off the fat very nicely, take away the bones and coarse parts, and when required, put the remainder on the fire to‘warm, with a tablespoonful of moist sugar, two of walnut, and one of mushroom catsup; add to these ingredients the jelly of the meat. When it is quite hot put in the forcemeat balls, and add a teaspoonful of lemon juice. 36. Mock Turtle Soup—Ingredients—4 a calf’s head, \ Ib. of butter, 4% Ib. of lean ham, 2 tablespoonfuls of minced parsley, a little minced lemon thyme, a little sweet marjoram and basil, 2 onions, a few chopped mushrooms, 2 shallots, 2 tablespoonfuls of flour

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