663—Bisque de Homard

After substituting for the crayfish a raw lobster weighing three lbs., cut into small sections, the procedure is the same as that of No. 662, Bisque d’Écrevisses. It is only necessary, therefore, to refer to that recipe for all particulars relating to preparation and quantities.

Garnish with the meat taken from the tail; this should have been kept aside and cut into small dice.

This soup may also be prepared as a velouté or a cream.