664—Bisque de Crevettes

The mode of procedure for this bisque, the No. 228, Mirepoix, the thickening ingredients, the moistening, and the finishing of the soup are identical with those of No. 662, Bisque d’Écrevisses.

All that is needed, therefore, is to substitute for the crayfish two lbs. of raw shrimps.

Instead of using ordinary butter in finishing this bisque, use three oz. of shrimp butter. Garnish with twenty-five reserved tails, these being shelled and trimmed.

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