Soup Recipes

~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.

Easter Eggs