Salmon Bisque Recipe

Instructions

1. Open and turn out the contents of a can of salmon several hours before you are ready to make the soup.
2. Pick the salmon to pieces with a silver fork and remove all the skin and bones.
3. Put into an agate vessel with enough boiling water to cover, and let it simmer gently for about thirty minutes.
4. Drain the water off and break the salmon to a soft mass.
5. Heat a pint of milk in a double boiler with half a cup of cracker crumbs and a pinch of soda.
6. Stir in a pint of veal stock that has been well seasoned, and thicken with 2 tablespoons of flour rubbed into 2 of butter.
7. When it becomes thick and smooth, stir in the minced fish; season well with paprika and salt, and serve.
8. This is fine when made of fresh boiled salmon.