Bisque Of Lobster A La Colbert

Make a bisque as above, and while it is on the fire, poach as directed as many eggs as there will be persons at dinner; put them in the soup-dish instead of croutons, and serve as above.

Of Crabs

Proceed as for a bisque of lobster in every particular, except that you use hard-shell crabs instead of lobster.

The Same A La Colbert

Add to the above as many poached eggs as you have guests.

Of Craw-Fish (Bisque D'Ecrevisses)

Our readers who have been in Europe will certainly remember the name of one of the best soups that can be made. It is made of craw-fish the same as with lobster, and is certainly more delicate than a bisque of lobster or of crabs. (See Crawfish for other particulars.)

A bisque of craw-fish may also be served a la Colbert the same as a bisque of lobster.

Bouillabaisse

The real bouillabaisse is made in Marseilles; they make an imitation of it in Bordeaux, and in many other parts of France and the Continent; but, like a Welsh rarebit prepared out of Wales, it is very inferior to the real one. However, we will give the receipt to make it here, and as good as possible with the fish that can be procured.

Put a gill of sweet-oil in a tin saucepan and set it on a sharp fire; when hot, add two onions and two cloves of garlic sliced; stir so as to partly fry them, and then take from the fire. Put also in the pan three pounds of fish, such as haddock, halibut, turbot, white-fish - of all if possible, but at least of two kinds; also a dozen muscles, just blanched and taken from the shell (some put them whole, properly cleaned). The fish is cut in pieces about two inches long. Then add one gill of Catawba or Sauterne wine, a bay-leaf, two cloves, two slices of lemon, the juice of a tomato, salt, pepper, a pinch of saffron, cover with cold water, and set the pan back on a brisk fire. After about thirty minutes add a teaspoonful of chopped pars-ley; boil ten minutes longer, and it is done.

The pieces of fish are then placed on a dish and served.

Put in a deep dish, and to be served at the same time, some slices of bread, over which you turn the sauce through a straiuer.

One slice of bread and one piece of fish is served to each person, also some sauce.

It is put in two different dishes, to avoid breaking the pieces of fish.

There are over a hundred ways of making a bouillabaisse ; the above is one of the best.

There are also about as many ways of spelling the same.

A bouillabaisse is served as a soup.