Bisque A La Mancelle Bisque D La Mancelle

Take a large cooked crab (or a large tin of prepared prawns) and half a pint of picked shrimps, remove the meat from the crab, and pound it till smooth with six Christiania anchovies and one ounce of live lobster spawn, then mix it with two quarts of good-flavoured fish stock prepared as below, rub it all together through a clean tammy cloth. make it quite hot in a bain-marie, and just before serving add to each quart two tablespoonfuls of cooked turtle or pieces of calf's head, and the same of the prepared crayfish bodies cut in strips an inch in length, and add also half a pint of warm single cream, pour the puree into a hot soup tureen, and serve with croutons of bread that have been fried in clean boiling fat till a nice golden colour, and then brushed over with a little thin warm glaze, and dipped into grated Parmesan cheese and dished on a paper on a hot plate.

Stock For Bisque A La Mancelle

Take any fish bones such as. those from the crab, shrimps etc, put them into a stewpan with sufficient cold water to cover them, season with a little salt, a dozen black and white peppercorns, a bunch of herbs, and three or four sliced onions; bring to the boil, skim and simmer it for four hours, and strain off. For each quart of soup take two ounces of Marshall's Creme de Riz, and mix it with a gill and a half of stock and stir all together on the fire till boiling, add to it three large tomatoes and three or four onions (that have been peeled, sliced, and fried in an ounce of butter till a pale golden colour), and sufficient liquid carmine to make the puree a pale salmon colour; add enough coralline pepper to cover a threepenny piece, boil all together for about half an hour, mix with the pounded fish and use.

Soup A La Bohemienne Potage A La Bohemienne

Put into a stewpan six peeled onions very finely sliced, three carrots sliced, two leeks, and fry with two ounces of salted butter, and two ounces of raw bacon minced, then add four raw sliced potatoes, one well washed and dried lettuce cut up into fine pieces, put some giblets and raw bones from pheasant or any birds (half a pound to a quart of gravy), then add one pint of Tomato sauce (vol. i.) and three ounces of Marshall's Creme de Biz, three quarts of any game gravy, one stick of cleansed celery, a bunch of herbs, and half a pound of birds' livers that are quite freed from gall; stir till boiling, then simmer on the side of the stove for about an hour. Remove all the meat, bones, and- herbs, and any fat from the top of the soup, mix in a few drops of liquid carmine, enough to give a nice but not deep red colour, pound the meat which is taken from the giblets with the livers, then return it to the soup and with two tammy spoons rub the whole through a clean tammy cloth; mix in two or three wineglasses of sherry and the strained juice of two lemons, rewarm in the bain-marie, pour into a hot soup tureen and serve with Profiteroles (vol. i.) on a separate plate to be handed round.