BISQUE D’ECREVISSES - Clean carefully twenty ecrevisses. Into a sauce-
pan put one quart of water, a teaspoonful of salt, cayenne, a small onion, a carrot, a
sprig of celery, all finely cut, and one-half teaspoonful of kitchen bouquet. Then
add the ecrevisses and boil for about five minutes. Take them out and remove
the shells. These must be put through a meat-chopper and pounded in a
mortar with a little butter. Put this paste into a saucepan with a cupful
of the liquor in which the ecrevisses have boiled, one quart of bouillon
or milk, one-half glassful of white wine, and one-half cupful of bread
disks which have been toasted. Simmer together a half-hour and then pass through a
sieve. Put back on the stove and stir with a wooden spoon until it comes to a boil.
Add the ecrevisses and a small piece of butter and serve as soon as the butter has
melted. When done it should be of the consistency of cream.

CHICKEN SAMBA YON Have ready one quart of strong chicken broth
from which the grease has been carefully removed. Beat well the yolks of eight eggs ;
put in a double boiler with the broth and stir until the mixture thickens. Serve in
bouillon cups with toasted crackers.