La Bisque aux Légumes

The bisque has gone through a whole series of culinary mutations; this bisque aux légumes retains only the shade of the original. In seven-teenth-century French cookery books the bisque is a soup made of pigeons or small birds - quails, partridges - with a rich garniture. The important thing seems to have been to make the broth red, and crayfish were added to produce this effect. The crayfish finally displaced the pigeons and the bisque d’écrevisses (crayfish ste