Creme De Moules - Cream Of Mussels

Wash and scrape the mussels; when they are well cleaned, cook them with sliced vegetables and white wine. When cooked remove the mussels from their shells and prepare the soup after formula given for Cream of Hard Clams.

Creme De Soles A La Meridionale - Cream Of Soles, Meridional Style

Prepare a gallon of fish stock, as described for Cream of Smelts, and add 12 ripe fresh tomatoes cut in pieces; dilute a pinch of saffron in water and add to the soup.

Tie the fillets of 2 soles in a cloth and boil in the soup for 20 minutes.

Finish The Soup According To The Formula Given For Cream Of Smelts, Neptune Style

Bisque De Crabes Durs A L'americaine - Bisque Of Hard Crabs, American Fashion

Cut into small squares 4 onions, 2 carrots and 3 ounces of lean ham; heat 4 ounces of butter in a large saucepan, fry the vegetables therein and add 3 bay leaves, 3 cloves, a sprig of thyme, 6 parsley roots and 12 pepper corns.

Remove the shells and lungs from 1 dozen hard crabs, wash them well in tepid water (so as to free them from all the sand), cut up into small pieces and put them with the vegetables into the saucepan; cook for 5 minutes, stirring all the time; then moisten with a pint of white wine. When nearly reduced, add 2 ponies of brandy, set fire to it, and when it is extinguished add 6 ripe tomatoes and one pint of stock; cook over a moderate fire for 25 minutes, then pound in the mortar to a fine pulp.

Thicken lightly 1 gallon of soup stock, with a roux (prepared with butter and rice flour); when boiling, add the puree of crabs and cook for 30 minutes, removing from time to time the scum that may rise, then rub through a fine sieve and return the soup to the saucepan; heat it well without boiling, add 1 pint of cream and 3 ounces of butter, season to taste, and serve with croutons souffles separate.

Note. - Bisques always require high seasoning.

Bisque De Crabes Durs A L'indienne - Bisque Of Hard Crabs, Indian Fashion

This soup is prepared in the same style as the above, with the addition of curry powder or paste and boiled rice as garnishing.

Bisque De Homard - Bisque Of Lobster

Follow the same directions as given for Bisque of Hard Crabs, omitting the tomatoes; when ready to serve finish the soup with lobster butter.

Bisque De Homard A L'americaine - Bisque Of Lobster, American Fashion

Same formula as Bisque of Hard Crabs, American Fashion.

Bisque De Homard A L'indienn - Bisque Of Lobster, Indian Fashion

Proceed as for Bisque of Hard Crabs, Indian Fashion.

Note. - Where economy is the object the shells of cooked lobsters may be used for these soups; while the meat of the lobster serves for a dish, an excellent soup may be prepared with the shells.

Bisque D'erevisses - Bisque Of Crayfish

Wash 6 dozen crayfish in several waters, and cook them as explained for Bisque of Hard Crabs, American Fashion. When cooked, remove the meat from the tails, which may be used for some other purpose, or serve with the soup as garnishing.

Keep 2 dozen of the head shells, clean them well, and stuff them with fish cream forcemeat; before serving the soup, cook the heads in salted water, and serve one for each guest.

Finish the soup as Bisque of Lobster.