Pimiento Bisque

Ingredients

• six large sweet red peppers
• a half-cup of rice
• one and a half quarts of white stock or an equal quantity of milk
• a teaspoonful of onion juice
• a teaspoonful of salt
• enough Tabasco sauce to make very hot
• one-half cupful of thick cream
• the yolks of two eggs
• some croutons

Method

1. 1

   Boil peppers, remove skin and seeds, and rub through a colander.

2. 2

   Cook rice in stock or milk until soft, then combine with pepper pulp, onion juice, salt, and Tabasco.

3. 3

   Bring to a boil, then stir in cream and egg yolks.

4. 4

   Serve with croutons.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 37. The excerpt below is the record exactly as published.

six large sweet red peppers until ten- BISQUE der. Remove skin and seeds and rub through a colander with a few spoonfuls of the water in which they were boiled. While they are boiling, put a half-cup of rice in a double boiler w^ith one and a half quarts of white stock or an equal quantity of milk. When perfectly soft, rub through a fine sieve and add the pepper pulp, a teaspoonful of onion juice, a tea- spoonful of salt, and enough Tabasco sauce to make very hot. Bring to a boil, then remove from the fire and stir in slowly one-half cupful of thick cream into which has been blended the yolks of two eggs. The 90 A BACHELOR'S CUPBOARD Mexican and Creole Cooking Pimientos Morrones or canned peppers may be used If fresh ones are out of season. Have ready some crou- tons

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