Crab Bisque
2 tablespoons flour 2 cups milk half cup boiled rice cayenne and blade of mace Boil crabs in water to cover twenty minutes. Remove meat, add rice, and cook in two tablespoons butter five minutes; add onion, cook five minutes, and press all through a sieve. Scald mace in milk. Thicken milk with butter and flour cooked together; add seasonings.
Combine mixtures, reheat, and serve. 2 cups lobster meat 2 cups boiled rice 2 cups white stock tablespoon salt lobster coral