_*Lobster Bisque
Toasted Crackers
Olives
Celery
Pickles
Roast Pigeons
Sweet Potatoes
Fried Hominy
Lettuce Salad
Cheese Balls
Lemon Meringue Pie
Coffee_
_*Lobster Bisque_--4 tablespoons flour, 3 tablespoons Crisco, 1
tablespoon salt, 1 head celery, 2 lobsters, 1 small onion, 6 whole
white peppers, 4 sprigs parsley, 1 quart milk, white pepper to taste.
Cover lobsters with boiling water, add salt, celery diced, whole
peppers, parsley and onion. Cook until lobsters' claws can easily be
pulled apart; it will probably take 25 minutes. When cool enough to
handle, cut lobsters down back, remove meat from body and claws. Save
coral. Put back all tough parts with small claws and shells, and cook
for 20 minutes in same liquor. Liquor must be considerably reduced.
Dry coral, rub through sieve. Blend Crisco and flour in saucepan over
fire, stir in milk, let this come to boil, add 2 cups of strained
lobster broth. Bring to boiling point, season with salt and pepper,
and stir in sifted coral enough to give liquid bright pink color.
Place lobster meat cut in fine pieces in hot tureen, pour hot mixture
over and serve hot.