This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Soup of rice and crayfish, in veal broth; the crayfish partly fried with butter, onion, carrots, salt pork; broth added, boiled an hour; tails of crayfish saved, boiied rice and crayfish hulls pounded through a strainer and added to the soup with crayfish tails and parsley. This is the soup which some humanitarians of northern France moved against because the crayfish are thrown into the hot fry alive.
Soup of lobster and rice; first fried, then boiled and pounded lobster meat and shell, with rice, passed through seive, and soup thickened with it; finished with butter, sherry and squares of fried bread.
Made same as bisque of lobster; crabs boiled first, cut up, fried with onions, celery, salt pork, stock added; boiled an hour; rice boiled, and puree of rice and crabs thickens soup; sherry, etc., to finish.
Plovers braised in port wine stock an hour, the meat then pounded fine and passed through seive. Semolina boiled in broth, also passed through seive, and plover stock thickened with them. Served with grisini bread. (Seegrisini).