Bisques

An exquisite and delicious bisque. The ancient bisques made between the years 1700 and 1750, differed greatly from our modern bisques. They were more like stews than soups or potages and were prepared with squabs, quails, pullets and fish, the crawfish only serving as a garnish, and were basted over with a crawfish gravy. Bisques as they are made to-day, are simply a puree, thickened with rice, or thick stock, or wet crusts and accompanied by various garnishings. Bisques are divided into five classes: First, those made of clams, oysters or mussels; Second, crabs; Third, shrimps, Fourth, crawfish; Fifth, lobsters. They must be highly seasoned, although not containing much red pepper, rather clear than thick, slightly colored, and accompanied by small, simple garnishings.