An exquisite and delicious bisque. The ancient bisques mad. between the years 1700 and 1750, differed greatly from our modern bisques. They were more like stews than soups or potages and were prepared with sqnabs, quails, pullets and fish, the crawfish only serving as a garnish, and were basted over with a crawfish gravy. Bisques as they are made to-day, are simply a puree, thickened with rice, or thick stock, or wet crusts and accompanied by various garnishings. Bisques are divided into five classes: First, those made of clams, oysters or mussels; Second, crabs; Third, shrimps, Fourth, crawfish; Fifth, lobsters. They must be highly seasoned, although not containing much red pepper, rather clear than thick, slightly colored, and accompanied by small, simple garnishings.

(197). Bisque Or Puree Of Clams A La Hendrick (Bisque Ou Puree De Lucines A La Hendrick)

Put sixty medium-sized opened clams into a pan. with their own juice; set it on the fire, and when they are very firm to the touch drain and pound the clams with their equal weight of cooked hominy; after all is well pounded and reduced to a paste, wet it with the clam juice poured off gently from the top, and some water in case the bisque be too thick, then pass it through a sieve or tammy and season with red pepper and very little salt if necessary, warm the bisque without boiling it, and just when ready to serve incorporate therein some tine butter and a little cream, garnish with sippets of bread fried in butter and some small pike quenelles (. No. 90),