Lobster Bisque
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Open the can of lobster, remove the best pieces, cut them into small squares without tearing, and set aside.
Place the remaining lobster in a mortar or basin and pound smooth with the Crisco.
Soak the bread in water with the flour and seasonings.
Combine the soaked bread mixture, pounded lobster, and Crisco in a soup pot, bring to a boil, and boil for 15 minutes.
Pass the mixture through a sieve, then add the milk and the reserved lobster pieces.
Return to the pot until it boils up again, and serve with small squares of fried bread and thin slices of lemon.
Original recipe, verbatim
Lobster Bisque
1 can lobster H cupful Crisco
1 cupful breadcrumbs Salt, pepper, red pepper, and
1 quart milk grated nutmeg to taste
1 quart water Squares fried bread
1 tablespoonful flour Thin lemon slices
Open a can of lobster of good quality, take out best pieces and cut
into small squares without tearing; put them aside. Place remains of
lobster in mortar or basin, and pound quite smooth with Crisco. Soak
bread in water, adding flour, and seasonings, and put all on fire in soup
pot with pounded lobster and Crisco; stir till it boils, and boil for fifteen
minutes; then pass it through sieve, add milk and pieces of lobster, and
return to the pot till it boils up. Serve with small squares of fried bread,
and send thin slices of lemon to table with it. This is an excellent soup,
and can of course be made with fresh lobster.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.