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Tip from The Toque

PREPARING SHELLFISH BISQUE

Although not very common today, the traditional method for finishing a shellfish bisque was to strain all the solids from the soup, and blend them into a smooth paste, including the shells. This mixture was added back into the bisque, a little at a time, to reach the proper consistency. The bisque was strained, one more time, through a cheesecloth-lined sieve, before serving. A bouquet garni will add depth of flavor. A variety of thickeners are used in bisques, from the traditional rice, to roux* and even bits of bread or biscuit. Bouquet garni are herb and spice bundles used to flavor soups, broths and stews. Roux is a mixture of flour and fat used to thicken soups and sauces.

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rceph on 2006/8/4 19:27:07 (801)

“ THIS IS THE WAY TO DO IT I THINK”- Should an entrée be served from the left or the right?
Is it really proper to pick up asparagus your fingers at a formal dinner?

We all “know” how to eat in the privacy of our own homes. Mostly, we base our dining habits on common sense. In our own homes, we never have occasion to feel uncomfortable or uncertain about which utensil to use to eat a particular food. Yet put us out in public in dining situations in which we wan

Total Articles : 65  Total Article Reads : 53157  Total Comments : 1

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