ANSWERS TO QUERIES.

New Zealand Graphic, Volume VI, Issue 35, 30 August 1890, Page 14

ANSWERS TO QUERIES.

‘Gerania.’ You can, of course, use tinned lobster for making a bisque with, but 1 need hardly say the soup is better when the fresh fish is used. You proceed in this way to make it. Take half a pound of the meat of a lobster ami put it into a stewpan with a quarter of a pound of butter, let the butter melt, and then pour a (mart of fish stock over it, then add a little carmine (Marshall’s) if you cannot get live spawn : if the latter is obtainable, pound two ounces and use instead of carmine. Let these ingredients simmer gently for a quarter of an hour, then strain off the liquor and pound the meat, then mix the meat and the liquor too-ether again, and rub all through a fine hair sieve or tammy doth ; make the puree hot in the bain marie. Put half a-pound of Patna rice, which has been blanched, into a stewpan with two quarts of fish stock, and let it simmer until tender, which will take about three quarters of an hour, then pound the rice, and pass through a hair sieve or tannery, and put this puree also to get quite hot. M hen both the purees are hot, pour them both at the same time into the soup tureen. If the colour is not bright enough, a little more carmine should be added to make it a pale salmon colour. If fresh lobster is used the shell, etc., should be used for making the stock with to cook the lobster in, but it would not be sufficient to flavour all the stock, so any fresh fish bones can be used for this purpose. Put them into a stewpan and cover with cold water, then add a bunch of herbs, half-a-dozen peppercorns, and one or two sliced (►nions, remove any scum which may lise to the top, and let the’stock cook'for halfan-’hour very gently, then strain and use. This makes a very excellent soup and is really not any more trouble to make than ordinary pea soup.