Clam Bisque No. 1

2 cups clams.

2 tablespoons onion bit of bay leaf.

3 tablespoons butter.

4 tablespoons flour.

2 cups chicken stock.

1 teaspoon salt pepper and cayenne.

2 cups hot cream.

1 teaspoon Worcestershire Sauce.

Chop clams, and cook in stock twenty minutes. Melt butter, add onions, cook five minutes; add flour, strained clam liquor, cook five minutes; add seasonings, cream, and serve.

Crab Bisque

6 crabs.

2 tablespoons butter 2 tablespoons onion 1 teaspoon salt.

2 tablespoons flour.

2 cups milk.

½ cup boiled rice cayenne and blade of mace.

Boil crabs in water to cover twenty minutes. Remove meat, add rice, and cook in two tablespoons butter five minutes; add onion, cook five minutes, and press all through a sieve. Scald mace in milk. Thicken milk with butter and flour cooked together; add seasonings.

Combine mixtures, reheat and serve.

Lobster Bisque

2 cups lobster meat 2 cups boiled rice 2 cups white stock ½ tablespoon salt lobster coral.

4 tablespoons butter.

2 tablespoons flour.

2 cups milk.

Pepper, cayenne and nutmeg.

2 tablespoons Madeira.

Cook lobster, rice and white stock twenty minutes; press through a sieve. Thicken milk with flour and butter cooked together; add seasonings. Combine mixtures and thin with cream to desired consistency. Garnish with lobster coral pressed through a sieve.

Oyster Bisque

2 cups white stock or milk.

1 teaspoon chopped parsley blade of mace.

2 cups oysters.

1 cup cream.

Salt, pepper, cayenne.

1 egg.

2 tablespoons butter.

2 tablespoons flour.

Cook oysters in white stock until edges curl. Strain, reserve liquor and chop oysters; press through a sieve; add butter and flour cooked together, seasonings and cream; cook five minutes, add to egg slightly beaten and serve.

Clam Bisque No. 2

Substitute clams for oysters and proceed as for Oyster Bisque.

Oyster Bisque A La Reine

4 cups oysters.

1 cup milk l egg.

2 tablespoons butter.

Salt, paprika, cayenne.

½ cup cracker crumbs.

1 cup finely chopped chicken meat.

Parsley.

Dash nutmeg.

Cook oysters in their own liquor until edges shrivel. Drain, reserve liquor; chop oysters. Melt butter, add cracker crumbs and milk. Cook five minutes, add seasonings, combine mixtures, strain thoroughly. Add beaten egg and chicken meat.

Bisque Of Shrimps, Bretonne

1 quart shrimps.

2 tablespoons onion.

3 tablespoons butter 2 cups white stock.

1 tablespoon carrot.

2 tablespoons celery.

¼ cup chopped mushrooms salt and cayenne.

1 cup white wine.

Cook shrimps and vegetables in butter; add seasonings, white stock, and boil five minutes. Press through a sieve. Add wine and serve immediately.

By adding one cup of cream and two tablespoons of butter a much richer and smoother soup may be made.