|Broth from boiling shrimp||1 Quart|
|Clear consomme/Bouillon||1 Can (10 oz)|
|Lemon juice||3⁄4 Teaspoon|
|Hard boiled eggs||1 , sliced|
|Worcestershire sauce||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Sherry||1⁄2 Cup (8 tbs)|
|Shrimp||3 , boiled|
To the shrimp broth, Jesse adds the consomme, lemon juice, Worcestershire sauce, and sherry.
A few shrimp bodies, peeled and chopped, are added to the bisque, which is then stored in the refrigerator for serving later in the day or within the next few days.
Just before serving, Jesse heats the bisque and slightly (very slightly) thickens it by slowly adding the heated soup to a mixture of butter and flour that has been blended smooth over a low flame. (For 1 quart of soup 1 tablespoon flour blended with 3 tablespoons butter is ample for proper thickening to a thin broth consistency.)
He places in each soup plate a slice of hard boiled egg, 3 or 4 small or medium sized whole boiled shrimp (with the heads on), and a 1/4 slice wedge cut from a fresh lemon, and ladles the bisque, piping hot, over all.
Jesse adds 1 teaspoon sherry to each serving and sprinkles a pinch of chopped parsley over the top immediately before placing the bisque on the table.