Lobster Bisque
2 lb. lobster 2 cups cold water 1/4 cup butter 1/4 cup flour 4 cups milk 1½ teaspoons salt Few grains of cayenne Remove meat from lobster shell. Add cold water to body bones and tough end of claws, cut in pieces; bring slowly to boiling-point, and cook twenty minutes. Drain, reserve liquor, and thicken with butter and flour cooked together. Scald milk with tail meat of lobster, finely chopped; strain, and add to liquor. Season with salt and cayenne; then add tender claw meat, cut in dice, and body meat. When coral is found in lobster, wash, wipe, force through fine strainer, put in a mortar with butter, work until well blended, then add flour, and stir into soup. If a richer soup is desired, White Stock may be used in place of water.
UTENSILS FOR MAKING CREAM SOUPS. - Page 136.
CREAM SOUP AND CROÛTONS READY FOR SERVING. Page 136. CROÛTONS; IMPERIAL STICKS; MOCK ALMONDS. - Page 145. SOUFFLÉD CRACKERS. - Page 145.