334. BISQUE OF LOBSTERS A LA STANLEY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
For the bisque base
For finishing the bisque
For serving
Instructions (10)
  1. Take all the meat out of two hen lobsters, reserving the pith, coral, and spawn, separately.
  2. Cut the meat of the lobster into small pieces, and put them into a stewpan with two ounces of fresh butter, one head of celery, and a carrot cut into small shreds, a small piece of mace, thyme, pepper, and a little salt.
  3. Fry these over the fire for five minutes.
  4. Moisten them with about a pint of Rhenish white wine, and allow the whole to boil smartly on the fire for about two minutes.
  5. Drain the lobster, &c., into a sieve, then pound this thoroughly in a mortar, and put it again into the stewpan with the pith or inside part reserved for the purpose, and also the broth.
  6. Add thereto about a quart of clarified and reduced viande sauce and a pint of strong consommé.
  7. Rub the purée through the tammy, and after having taken it up into a soup-pot, place it in the cool until wanted.
  8. Ten minutes before dinner-time, put the bisque to warm, stirring in the whole of the time, taking care to prevent its curdling.
  9. Finish seasoning it with some lobster butter, a little soluble cayenne pepper, the juice of half a lemon, and a piece of light-colored glaze, the size of a walnut.
  10. Pour the soup into the tureen containing fifty tails of prawns, with three dozen small quenelles of whiting, and serve.
Original Text
334. BISQUE OF LOBSTERS A LA STANLEY. TAKE all the meat out of two hen lobsters, reserving the pith, coral, and spawn, separately. Cut the meat of the lobster into small pieces, and put them into a stewpan with two ounces of fresh butter, one head of celery, and a carrot cut into small shreds, a small piece of mace, thyme, pepper, and a little salt; fry these over the fire for five minutes, and then, having moistened them with about a pint of Rhenish white wine, allow the whole to boil smartly on the fire for about two minutes. Drain the lobster, &c., into a sieve, then pound this thoroughly in a mortar, and put it again into the stewpan with the pith or inside part reserved for the purpose, and also the broth, adding thereto about a quart of clarified and reduced viande sauce and a pint of strong consommé, then rub the purée through the tammy, and after having taken it up into a soup-pot, place it in the cool until wanted. Ten minutes before dinner-time, put the bisque to warm, stirring in the whole of the time, taking care to prevent its curdling. Finish seasoning it with some lobster butter, a little soluble cayenne pepper, the juice of half a lemon, and a piece of light-colored glaze, the size of a walnut. Pour the soup into the tureen containing fifty tails of prawns, with three dozen small quenelles of whiting, and serve.
Notes
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