Method.

Cook fish in water or stock, 20 to 30 m., oysters or clams in their own liquor 3 m., add seasonings. Cook butter, add flour, stir thoroughly until babbling and boiling, add hot stock or milk; when boiling blend together, add garnishings and serve. .

No. 55. Clam Bisque

23 cts.

A : 1 doz. clams chopped fine. 1 slice onion. \ bay-leaf ;

B : 1 tbsp. butter. 1 tbsp. flour, 1 pt. white stock chicken stock, 1/2 tsp. salt, 2 drops Tabasco sauce and 1 tsp. Worcestershire or Weisbaden sauce; C : 1 pt. hot milk or cream. Drain liquor from clams, boil, skim, and strain, add to A. simmer 3 m., add to B, when boiling add C and

No. 56. Crab Bisque

50 cts.

A : 6 hard-shell crabs very much alive, wash thoroughly and boil 20 m., remove meat, chop it fine and saute in 1 tbsp. butter, add 1/2 an onion stuck with 2 cloves, sprig parsley, 1/2 tsp. salt, dash of cayenne and blade of mace ;

B : 1 tbsp. butter cooked with 1 tbsp. flour, 1 pt. hot milk and 1/2 cup boiled rice mashed smooth.

Boil shells in 1 qt. hot water and a little white wine, add A, pounded fine, remove onion, parsley, and mace ; simmer \ an hour, blend with B, and serve with whipped cream.

No. 57. Fish Bisque

20 cts.

A : 2 cs. cooked fish, minced fine, 1 tbsp. butter, 1 tsp.

parsley chopped, 1 tbsp. Worcestershire sauce, 1 qt. white or chicken stock ;

B : 1 tbsp. butter and 1 tbsp. flour cooked thoroughly,

1 pt. hot milk, 2 tbsps. cracker-crumbs, 1/2 tsp. salt, dash cayenne.

Blend A with B, but if salmon is used both omit butter and use water instead of stock in A.

No. 58. Lobster Bisque

35 cts.

A: 1 lobster, wash thoroughly, boil 20 m., remove meat, cut fine, dry and pound coral, 3 pts. white stock, or water and a little white wine, 1/2 tbsp. salt, dash of cayenne and grating of nutmeg.

B : 1 tbsp. butter cooked with 1 of flour, add 1 c. hot cream or 1 c. hot water and 1 tsp. anchovy paste ;

C : 1 tbsp. Madeira.

Cook shell in stock or water 1/2 an hour, strain, add meat, coral and seasonings, blend with B and add C if cream is used.

No. 59. Oyster Bisque

43 cts.

A : 1 pt. oysters, chopped fine, 1 pt. chicken stock, 1/2 tsp. salt, dash cayenne, 1 tsp. parsley minced, bit of bay-leaf, 1 tsp. Worcestershire or Weisbaden sauce and blade of mace ;

B : 1 tbsp. butter cooked with l tbsp. flour, add 1 c. hot cream ;

C : 1 c. minced chicken, 1 egg slightly beaten.

Add enough hot water to strained oyster liquor to make 1 qt. Add A. simmer 3 m., blend with B, when boiling add C,. beat a moment and serve.

This may be made with chopped clams instead of chicken stock, or it can be made an Oyster Gumbo by using 1 c. okra and 1 c. tomatoes instead of the chicken stock.