Note 161 — INDEX
Reading edition
No. 161. Crab Bisque.—Boil four hard-shelled crabs in salted water for fifteen minutes, wash and drain and pound in a mortar; add one quart of white broth, one bouquet of herbs, tablespoon of rice, salt and pepper and boil three-quarters of an hour; strain through a fine sieve, add one cup of cream, heat without boiling, and serve with small squares of fried bread.