Bisques
| PAGE | |
|---|---|
| Crab Bisque | 78 |
| Lobster Bisque | 78 |
| Oyster Bisque | 79 |
Crab Bisque
1 large crab
1¹⁄₂ pints white stock
Bread crumbs or rice
2 yolks of hard-boiled eggs
¹⁄₂ pint cream
1 glass white wine (Sauterne or Rhenish)
Take out all the meat, setting that from the claws aside. Pound the rest of the meat with the pulpy part. Add to it about half its weight in fine bread crumbs or boiled rice, and the yolks. Dilute with the stock. Rub through a tammy. Heat very gently, taking care that it does not boil. Season with salt and cayenne. Add half a pint of boiling cream, and, if desired, a glass of white wine, and the shredded meat from the claws.