241—Bisques

The invariable base of Bisques is shell-fish cooked in No. 228, Mirepoix.

Their thickening ingredients are, or may be, rice, fish velouté, or crusts of bread fried in butter, the proportion being three oz. of rice, ten oz. of bread-crusts, or three-quarters pint of fish velouté per lb. of shell-fish cooked in mirepoix (No. 228, Mirepoix).

When the soup is strained, treat it in precisely the same way as the cullises.

The garnish consists of small dice of the meat from the shell-fish used. These pieces should have been put aside from the first.