Bisque of Lobster à la Castellane

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No. 1. Soups
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (12)

Bisque

the flesh of two small lobsters (the coarser crawfish does excellently for this soup) ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
about a gill of béchamel sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a small sherry-glassful of madeira (sherry or marsala)
a brown fish stock (previously thickened with a little brown roux till of the consistency of very thin cream)
3oz. or 4oz. of lobster butter ↝ Lobster [Shellfish]
a dash of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
the strained juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
some tiny pea-shaped fish quenelles ↝ Fish, raw [Fish]
a handful of nicely cooked rice ↝ Rice, cooked, NFS [Rice]

Lobster Butter

the cooked coral of the lobster, or failing this the reddest parts of the shell ↝ Lobster [Shellfish]
4oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
as much more butter as may be necessary ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (16)

Cut up the lobster flesh and toss it over the fire with about a gill of béchamel sauce.
Cook until the sauce is half absorbed.
Add a small sherry-glassful of madeira (sherry or marsala).
Bring to the desired consistency with a brown fish stock (previously thickened with a little brown roux till of the consistency of very thin cream).
Sieve the mixture.
Re-heat.
Finish with 3oz. or 4oz. of lobster butter, a dash of cayenne, and the strained juice of a lemon.
Put into the tureen some tiny pea-shaped fish quenelles, and a handful of nicely cooked rice.
Pour the soup on this and serve.

Lobster Butter Preparation

Take the cooked coral of the lobster, or failing this the reddest parts of the shell.
Pound it to a perfectly smooth paste with 4oz. of butter.
Wring it through a tammy.
Mix it with as much more butter as may be necessary.
If the coral is uncooked, put the coral-butter into a little pan and let it heat for an hour in the bain-marie.
Wring it through the tammy into a basin of cold water.
When solid, skim it off, wipe it with a clean cloth, and add it as before to the desired amount of butter.

Original Text · last edited 4 days ago

them, and serve with croûtons slightly sprinkled with coralline pepper handed with it. (A strip of lemon peel should be added to the bunch of herbs used for this soup.) A few spoonfuls of cooked rice or pearl barley can also be used as a garnish, or indeed pounded with the flesh of the fish as described before. A little (but very little) cayenne is an addition to this.
Bisque of Lobster à la Castellane.—For this take the flesh of two small lobsters (the coarser crawfish does excellently for this soup), cut up this flesh, and toss it over the fire with about a gill of béchamel sauce, and let it cook till the sauce is half absorbed; then add to it a small sherry-glassful of madeira (sherry or marsala), and finally bring it to the desired consistency with a brown fish stock (pre- viously thickened with a little brown roux till of the consistency of very thin cream), and sieve it. Re-heat, finish with 3oz. or 4oz. of lobster butter, a dash of cayenne, and the strained juice of a lemon. Put into the tureen some tiny pea-shaped fish quenelles, and a handful of nicely cooked rice, pour the soup on this and serve. For lobster butter, take the cooked coral of the lobster, or failing this the reddest parts of the shell, and pound it to a perfectly smooth paste with 4oz. of butter, finally wringing it through a tammy, and then mixing it with as much more butter as may be necessary. If the coral is uncooked, put the coral-butter into a little pan and let it heat for an hour in the bain-marie, then wring it through the tammy into a basin of cold water, and when solid, skim it off, wipe it with a clean cloth, and add it as before to the desired amount of butter.

Notes

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