Salmon Bisque
Drain the oil from one-third can of salmon, remove the bones and skin and rub through a sieve. Add gradually one quart of scalded milk, one and a half teaspoons of salt, a dust of pepper, four tablespoons of flour and two tablespoons of butter rubbed into a paste to bind the soup. This is a very nice way to utilize the remains of a can of salmon, remains not large enough to re-serve in any other way. Crab meat or lobster can be made into a bisque in the same way.