Almond Soup

Brown Soup

Chestnut Soup

Clear Game Soup

Clear Hare Soup

Clear Ox-Tail Soup

Cream of Barley Soup

Green Pea Soup

Italian Soup

Julliene Soup

Lobster Bisque

Lobster Soup

Mulligatawny Soup

Oyster Soup

Palestine Soup

Parsnip Soup

Potato Puree

Red Pottage

Soup à la Mer

Soup Americaine

Soup Royale

Soup Verte

Spring Vegetable Soup

Stock

Turtle Soup, with Dried Turtle

Vegetable Marrow Soup

Vermicelli Soup

Lobster Bisque

• 1 can of Lobster.
• 1 breakfast-cupful Grated Bread.
• Salt and Pepper, Nutmeg.
• Cayenne.
• 55g Butter.
• 1 litre Milk.
• 1 litre Water.
• 1 table-spoonful Flour.

Take a can of lobster of a good quality, take out the very best pieces and cut them in small squares without tearing them, and put them aside. Put what remains of the lobster (the inferior parts) in a mortar, and pound it quite smooth with the butter. Soak the bread in the water, adding the flour, salt, pepper, and nutmeg, and put all on the fire in the soup pot with the pounded lobster and butter; stir till it boils, and boil for a quarter of an hour; then pass it all through a sieve, add the milk and pieces of lobster, and return to the pot till it boils up. Serve with small squares of fried bread, and send thin slices of lemon to table with it. This is an excellent soup, and can of course be made with fresh lobster, but is good made with the canned.