Lobster Bisque Soup Recipe
Have ready a good broth made of three pounds of veal boiled slowly
in as much water as will cover it, till the meat is reduced to shreds.
It must then be well strained.
Having boiled one fine mid sized lobster, extract all the meat
from the body and claws of the lobster. Bruise part of the coral in a mortar, and
also an equal quantity of the meat. Mix them well together. Add
mace, cayenne, salt and pepper, and make them up into force meat
balls, binding the mixture with the yolk of an egg slightly beaten.
Take three quarts of the veal broth and put it into the meat of
the lobster sliced into mouthfuls. Boil it together about twenty minutes.
Then thicken it with the remaining coral (which you must first rub
through a sieve), and add the force meat balls and a small amount of butter
rolled in flour. Simmer it mildly for ten minutes, but do not let
it come to a boil, as that will injure the color. Serve your lobster bisque soup with small
dice of bread fried brown in butter.