Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 2 cups lobster meat
  2 cups boiled rice
  2 cups white stock
  ½ tablespoon salt
  lobster coral
  4 tablespoons butter
  2 tablespoons flour
  2 cups milk
  pepper, cayenne and nutmeg
  2 tablespoons Madeira

Cook lobster, rice and white stock twenty minutes; press through a sieve. Thicken milk with flour and butter cooked together; add seasonings. Combine mixtures and thin with cream to desired consistency. Garnish with lobster coral pressed through a sieve.

Oyster Bisque

• 2 cups white stock or milk
  1 teaspoon chopped parsley
  blade of mace
  2 cups oysters
  1 cup cream
  salt, pepper, cayenne
  1 egg
  2 tablespoons butter
  2 tablespoons flour

Cook oysters in white stock until edges curl. Strain, reserve liquor and chop oysters; press through a sieve; add butter and flour cooked together, seasonings and cream; cook five minutes, add to egg slightly beaten and serve.

Clam Bisque No. 2

Substitute clams for oysters and proceed as for Oyster Bisque.

Oyster Bisque à la Reine

• 4 cups oysters
  1 cup milk
  1 egg
  2 tablespoons butter
  salt, paprika, cayenne
  ½ cup cracker crumbs
  1 cup finely chopped chicken meat
  parsley
  dash nutmeg