CREAM OF OYSTERS
Scald a quart of oysters in their own liquor. Remove the oysters; chop and pound them in a mortar, then press as much of them as possible through a purée sieve.
Make a roux of one tablespoonful of butter and a heaping tablespoonful of flour. Dilute it with the oyster juice. Add the oyster pulp; season it with pepper, salt, and paprica, and keep it hot until ready to serve. Just before serving add a half pint of whipped cream, and beat it well into the soup.[108-*]
SOUP À LA REINE
Put a chicken into three quarts of water. Simmer it slowly for two hours, or until the chicken is very tender. A half hour before removing it add a half pound of rice and a bouquet containing one root of parsley, one sprig of thyme, a thin slice of onion, and a stick of celery. Boil it until the rice is soft, then strain through a colander. Let the broth cool and remove the grease. Remove the white meat from the bones of the chicken, put it with the rice in a mortar, and pound both to a pulp. Pass the pulp through a purée sieve, moistening it with a little stock to make it pass through easier. When ready to serve, add the purée to the stock, season with salt and pepper, and heat it thoroughly without boiling. Just before sending it to the table add a half pint of hot cream.
If desired the soup can be thickened with a little roux, or with fifteen blanched almonds chopped and pounded to a paste, using a little cream to prevent the almonds from oiling.
BISQUE OF LOBSTER
Put into a mortar equal parts of boiled lobster meat and boiled rice; pound them to a pulp; then add enough broth to dilute it; season with salt and paprica. Pass it through a sieve. Heat it without boiling, and then add enough Béchamel sauce to make it the consistency of cream soup; lastly, add to each quart of soup a quarter of a pound of lobster butter, adding a little at a time, and stirring until the butter is melted. Instead of the lobster butter, plain butter may be used, and the coral of the lobster, dried and pounded to a powder, stirred in at the same time. Serve croûtons with the bisque.