Add to the resulting purée one-half pint of white consommé, set to boil, wielding a whisk the while, pass through a strainer, and then keep the preparation in a [bain-marie], taking care to place a few lumps of butter on its surface lest a skin should form while the bisque is waiting to be served.
Finish the preparation when dishing up with two and one-half oz. of butter, three tablespoonfuls of excellent thick cream, and a very little cayenne.
Garnish with the crayfish tails cut into dice, and the eight carapaces stuffed with a fish forcemeat with cream and poached seven or eight minutes previously.
This soup may also be prepared as a velouté or a cream.
[663—BISQUE DE HOMARD]
After substituting for the crayfish a raw lobster weighing three lbs., cut into small sections, the procedure is the same as that of No. [662]. It is only necessary, therefore, to refer to that recipe for all particulars relating to preparation and quantities.
Garnish with the meat taken from the tail; this should have been kept aside and cut into small dice.
This soup may also be prepared as a velouté or a cream.
[664—BISQUE DE CREVETTES]
The mode of procedure for this bisque, the [mirepoix], the thickening ingredients, the moistening, and the finishing of the soup are identical with those of No. [662].