Bisque of Lobsters.
This soup is made exactly like the purée of string-beans, with the veal stock and thickened cream, except that, in place of the string-bean pulp, the soup is now flavored and colored with the coral of lobster, dried in the oven, and pounded fine. This gives it a beautiful pink color. Little dice of the boiled lobster are then to be added. The lobster-dice may or may not be marinated before they are added to the soup, i. e., sprinkled with a mixture of one table-spoonful of oil, three table-spoonfuls of vinegar, pepper, and salt, and left for two or three hours in the marinade. Season the soup with pepper and salt.