Evening Republican, Volume 17, Number 31, Rensselaer, Jasper County, 5 February 1913 — Fish Bisque. [ARTICLE]

Fish Bisque.

A fish bisque is made from one cupful of cold fish minced very fine, one cup of hot milk and a cupful of any white stock. The carcass of a chicks en cooked slowly will yield an excellent stock for this purpose. The seasoning consists of a teaspoonful of Worcestershire sauce, salt, a dash of cayenne and a tablespoonful of chopped parsley. Put fish, seasoning and stock together in a pan. Mix one tablesponful of flour and the same quantity of butter together and stir ifito the fish mixture. Cook and then stir In the boiling milk, adding a tablespoonful of cracker crumbs.