Bisques
Clam Bisque
1 quart clams, with their juice; 1 pint water; 1 quart milk; 1/2 small onion; 1 tablespoon butter; 1 tablespoon flour; 1/2 saltspoon white…
Bisque of Halibut
Boil a pound of fresh halibut in 2 waters. Free from all pieces of skin and bones. Then mince it fine. Stir the fish into a quart of white…
Chicken Bisque
Cover the joints of a fowl with cold water, using a quart for each pound. Add a large minced onion and 3 stalks of finely minced celery…
Salmon Bisque
Open and turn out the contents of a can of salmon several hours before you are ready to make the soup. Pick the salmon to pieces with a…
Oyster Bisque
Add enough cold water to the liquor drained from a quart of oysters to make a quart. Chop the oysters fine, and stir into this. Place in a…
Bisque of Lobster
Remove meat from shell, cut into dice; tough, hard pieces may be put into 1 pint cold water, with the bones, and boiled twenty minutes…
Bisque of Crabs
Boil 6 hard-shell crabs, in enough water to cover them well, for ten minutes, with 1 tablespoonful salt. Take out with skimmer; when cold…
Corn Bisque
Drain the liquor from a can of corn. Chop the corn very fine, turn into a saucepan containing a quart of salted water, and simmer gently…
Cheese Bisque
Bring a pint of milk containing a pinch of soda to the scalding point. Add to this a cupful of chicken or lamb stock, in which an onion has…
Tomato Bisque
Chop 2 cupfuls of fresh tomatoes; 1 pint of skimmed gravy or of strong stock; 1 cupful of fine bread crumbs soaked half an hour in hot…
Mock Bisque
Bring to a boil 1 pint of tomatoes, 1 bay leaf, and a sprig of parsley. Boil slowly for ten or fifteen minutes. Add 1 teaspoonful of sugar…