Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one ounce of butter
- four ounces of butter
- two ounces of flour
- two pinches of salt
- half pints of milk
- a quart of cream
- a cupful of toma- toes
- a pound of boiled lobster from which you have removed the shell
- a cupful of tomatoes
- three quarters of a cupful of toma- toes
- half instead of three quarters of a cupful of tomatoes
- salt
- pepper
- cayenne
Directions
fish, not quite a quart of cream, the same of con- somme (stock), three quarters of a cupful of toma- toes, salt and pepper, and a little cayenne. Boil, and stir with a spoon, press through a sieve, and put back on the fire, with one ounce of butter ; as soon as it boils up again, serve.
78. Bisque of Lobster. Take half a pound of boiled lobster from which you have removed the shell, and proceed as for the foregoing, adding half instead of three quarters of a cupful of tomatoes.
79. Bisque of Clams. Boil fifty clams in their juice for about five minutes, drain them, chop them fine, then pound them. Put in a saucepan on the fire four ounces of butter, with two ounces of flour, add your clams with their juice, two pinches of salt, one of pepper, one of cayenne, and two and a half pints of milk, stir constantly, and, just before begin- ning to boil, remove from the fire, strain, heat again over the fire, and serve.
Bisque of oysters is prepared in the same manner.