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Bisque, Harriman

Pound in a mortar a fresh lobster of three pounds, shells and all, to a pulp. Heat one ounce butter in a saucepan, add the lobster, stir well for one minute on the fire, let briskly cook for ten minutes, occasionally stirring meanwhile. Pour in two tablespoons brandy, set fire to the brandy, burn long as flame lasts, then add two gills of white wine and let boil for five minutes; add one pint fresh or canned crushed tomatoes and two quarts white broth or water. Season with one and a half teaspoons salt and two saltspoons cayenne pepper. Mix well for a minute and as soon as it comes to a boil add two ounces raw rice and mix lightly.

Heat in a frying pan a tablespoon butter, add half sliced carrot, half sliced onion, two sliced leeks, two branches celery and two branches parsley; gently cook for ten minutes, occasionally tossing, then add to the bisque, lightly mix and gently simmer for forty-five minutes, being very careful to mix at the bottom with a wooden spoon to prevent burning. Press the whole through a sieve, then through a Chinese strainer into another saucepan; add half pint cold milk, mix, and as soon as it comes to a boiling point pour into a soup tureen and serve.