Bisque of Crabs, Oriental

Prepare and cook the crabs the same as for bisque of crabs (No. 198), have one pound of onions, cut them in halves through the center of the root and stalk, remove from each side of the halved onion, and on the bias, one quarter of an inch of the root and stalk; mince this up very fine, blanch, then drain and fry the pieces in butter, moistening them with one part of cream. Pound well the crabs to reduce them to a paste and add six quarts of oatmeal previously cooked for thirty minutes in one quart of water. Add the onions, and when all is well mingled together, increase the quantity of bisque with the decanted crab juice and more broth, if the puree be too thick; strain through a sieve or tammy, return it to the fire, and heat it without boiling, and just when ready to serve, stir in a quarter of a pound of fresh butter. Pour the soup into a very hot soup tureen and add a garnishing of crescent shaped quenelles, made of sweet potatoes (No. 317).