BISQUE OF CLAMS — Place a knuckle of veal, weigh-
ing about a pound and one-half, into a soup kettle, with a quart
of water, one small onion, a sprig of parsley, a bay leaf, and
the liquor drained from the clams, and simmer gradually for
an hour and a half, skimming from time to time; strain the
soup and again place it in the kettle ; rub a couple of tablespoon-
fuls of butter with an equal amount of flour together and add
it to the soup when it is boiling, stirring until again boiling;
chop up twenty-five clams very fine, then place them in the
soup, season and boil for about five minutes, then add a pint
of milk or cream✪ Bisque of Clams, and remove from the fire immediately, and
serve.
BISQUE OF LOBSTER— Remove the meat of the lobster
from its shell and cut the tender pieces into quarter-inch dice;
put the ends of the claw-meat and any tough portions in a
saucepan with the bones of the body and a little cold water
and boil for twenty minutes, adding a little water from time
to time as may be necessary ; put the coral to dry in a moderate
oven, and mix a little flour with some cold milk, and stir the
milk, which should be boiling, stirring over the fire for ten
11
12 SOUPS
minutes, then strain the water from the bones and other parts,
mix it with milk, add a little butter, salt, pepper and cayenne
to taste, and rub the dry coral through a fine-haired sieve, put-
ting enough into the soup having it a bright pink color. Place
the grease fat and lobster dice in a soup tureen, strain the boil-
ing soup over them, and serve at once.
BISQUE OF OYSTERS— Place about thirty medium-sized
oysters in a saucepan together with their own juice and poach
them over a hot fire, after which drain well; then fry a shallot
colorless in some butter, together with an onion, sprinkle over
them a little curry and add some of the oyster juice, seasoning
with salt and red pepper. Pound the oysters to a good firm
paste, moistening them with a little of their juice, and strain
through fine tammy cloth. Warm them over the fire, but do
not let them boil; add a small quantity of thickening of potato
flour mixed with a little water. When about to serve incorporate
some cream and fine butter, garnishing with some chopped
oysters and mushrooms, mixed with breadcrumbs and herbs.
Add a little seasoning of salt, pepper and nutmeg, some raw
egg yolks✪ Bisque of Oysters, and roll this mixture into ball-shape pieces, place
them on a well-buttered baking sheet in a slack oven and poach
them, then serve.
BLACK BEAN SOUP— Wash one pint of black beans, cover
with one quart of cold water and let soak over night. In the
morning pour off the water and pour over three pints of cold
water. Cook, covered, until tender, four or five hours, add one
tablespoonful of salt the last hour, rub through a strainer, add
the strained beans to the water in which they were boiled,
return to the soup kettle. Melt one tablespoonful of flour, stir
this into the hot soup, let boil, stirring constantly; add a little
pepper, slice thinly one lemon✪ Black Bean Soup, put all the slices into the tureen
and pour the soup over. Serve very hot.
CHESTNUT SOUP— Peel and blanch the chestnuts, boil
them in salted water until quite soft, pass through a sieve, add
more water if too thick, and a spoonful of butter or several of
sweet cream✪ Chestnut Soup. Season to taste and serve with small squares of
bread fried crisp in butter or olive oil.
Page 3 · 4 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BISQUE OF CLAMS — Place a knuckle of veal, weighing about a pound and one-half, into a soup kettle, with a quart of water, one small onion, a sprig of parsley, a bay leaf, and the liquor drained from the clams, and simmer gradually for an hour and a half, skimming from time to time; strain the soup and again place it in the kettle ; rub a couple of tablespoonfuls of butter with an equal amount of flour together and add it to the soup when it is boiling, stirring until again boiling; chop up twenty-five clams very fine, then place them in the soup, season and boil for about five minutes, then add a pint of milk or cream, and remove from the fire immediately, and serve.
BISQUE OF LOBSTER— Remove the meat of the lobster from its shell and cut the tender pieces into quarter-inch dice; put the ends of the claw-meat and any tough portions in a saucepan with the bones of the body and a little cold water and boil for twenty minutes, adding a little water from time to time as may be necessary ; put the coral to dry in a moderate oven, and mix a little flour with some cold milk, and stir the milk, which should be boiling, stirring over the fire for ten minutes, then strain the water from the bones and other parts, mix it with milk, add a little butter, salt, pepper and cayenne to taste, and rub the dry coral through a fine-haired sieve, putting enough into the soup having it a bright pink color. Place the grease fat and lobster dice in a soup tureen, strain the boiling soup over them, and serve at once.
BISQUE OF OYSTERS— Place about thirty medium-sized oysters in a saucepan together with their own juice and poach them over a hot fire, after which drain well; then fry a shallot colorless in some butter, together with an onion, sprinkle over them a little curry and add some of the oyster juice, seasoning with salt and red pepper. Pound the oysters to a good firm paste, moistening them with a little of their juice, and strain through fine tammy cloth. Warm them over the fire, but do not let them boil; add a small quantity of thickening of potato flour mixed with a little water. When about to serve incorporate some cream and fine butter, garnishing with some chopped oysters and mushrooms, mixed with breadcrumbs and herbs. Add a little seasoning of salt, pepper and nutmeg, some raw egg yolks, and roll this mixture into ball-shape pieces, place them on a well-buttered baking sheet in a slack oven and poach them, then serve.
BLACK BEAN SOUP— Wash one pint of black beans, cover with one quart of cold water and let soak over night. In the morning pour off the water and pour over three pints of cold water. Cook, covered, until tender, four or five hours, add one tablespoonful of salt the last hour, rub through a strainer, add the strained beans to the water in which they were boiled, return to the soup kettle. Melt one tablespoonful of flour, stir this into the hot soup, let boil, stirring constantly; add a little pepper, slice thinly one lemon, put all the slices into the tureen and pour the soup over. Serve very hot.
CHESTNUT SOUP— Peel and blanch the chestnuts, boil them in salted water until quite soft, pass through a sieve, add more water if too thick, and a spoonful of butter or several of sweet cream. Season to taste and serve with small squares of bread fried crisp in butter or olive oil.
Records on this page
Bisque of ClamsBisque of OystersBlack Bean SoupChestnut Soup