1 large crab
1¹⁄₂ pints white stock
Bread crumbs or rice
2 yolks of hard-boiled eggs
¹⁄₂ pint cream
1 glass white wine (Sauterne or Rhenish)
Take out all the meat, setting that from the claws aside. Pound the rest of the meat with the pulpy part. Add to it about half its weight in fine bread crumbs or boiled rice, and the yolks. Dilute with the stock. Rub through a tammy. Heat very gently, taking care that it does not boil. Season with salt and cayenne. Add half a pint of boiling cream, and, if desired, a glass of white wine, and the shredded meat from the claws.
1 hen-lobster
1¹⁄₂ pints white stock
¹⁄₂ head of celery
2 ozs. butter
¹⁄₂ pint cream or white wine (Sauterne or Rhenish)
Remove the meat from a hen-lobster. Set aside the coral and dry it. Cut up the meat into very fine shreds and fry them for five minutes in the butter, with the chopped celery and pepper and salt. Add the stock and boil for half-an-hour. Drain off the stock. Pound the meat and pass it through a tammy. When required, return the stock and purée to the fire. Heat gently and stir continually, stir in the coral which should have been rubbed through a very fine sieve when dry. Season and add a few drops of lemon juice, the scalded cream or half a pint of hot white wine. Do not allow the bisque to boil.
1 pint oysters
1 pint stock
1 pint milk
1 gill cream
1 blade mace
Nutmeg
4 ozs. butter
Boil the oysters gently for quarter of an hour in the stock, adding to it one ounce of butter and the spices. Take off the fire and drain. Set aside the stock. Chop the oysters very fine. Melt two ounces of butter and add them to it. Stir in the flour gradually and smoothly. Add the stock, and a pint of milk. Boil for ten minutes, stirring continually. Rub through a tammy. Return to the fire. Add a gill of boiling cream and an ounce of butter in small pieces. Stir the bisque until it is melted, but do not allow it to boil. Season. Serve with croûtons.