Page:The Boston cooking-school cook book (1910).djvu/169

 water. Add cream, soft part of clams, and as soon as boiling-point is reached, tomatoes to which soda has been added. Season with salt and cayenne, and serve at once.

Oyster Bisque

1 quart oysters 2 cups White Stock III 1-1/2 cups stale bread crumbs 1 slice onion 2 stalks celery Sprig of parsley Bit of bay leaf 2 tablespoons butter 2 tablespoons flour 4 cups scalded milk Salt Pepper

Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf thirty minutes. Rub through a sieve, bring to boiling-point, and bind with butter and flour cooked together. Add milk, soft portion of oysters, and salt and pepper to taste.

Cream of Scallop Soup

1 quart scallops 4 cups milk 2 cloves Bit of bay leaf 1/4 teaspoon peppercorns 1 tablespoon chopped onion 5 tablespoons butter 1/4 cup flour Salt Pepper

Clean scallops, reserve one-half cup and finely chop remainder. Add these to milk, with seasonings and two tablespoons butter, and cook slowly twenty minutes. Strain and thicken with remaining butter and flour cooked together. Parboil reserved scallops, and add to soup. Serve with small biscuits or oysterettes.

Lobster Bisque

2 lb. lobster 2 cups cold water 4 cups milk 1/4 cup butter 1/4 cup flour 1-1/2 teaspoons salt Few grains of cayenne

Remove meat from lobster shell. Add cold water to body bones and tough end of claws, cut in pieces; bring slowly to boiling-point, and cook twenty minutes. Drain,