Recipe - Raspberry Bisque

2 teaspoon Fresh lemon juice
2 One half cup Red raspberries
One fourth cup Sugar
2 tablespoon Butter
1 tablespoon Flour
One fourth teaspoon Salt
One half cup Heavy cream
1 One half cup Milk

Sweeten raspberries with the sugar. Stir in lemon juice. Beat with a mixer
to break up the berries. Keep icy cold. Melt butter in a saucepan, blend in
flour and salt. Add cream and milk all at once and immediately stir
vigorously over moderate heat. Continue to cook until thickened, stirring
constantly. Cool, stirring occasionally. Chill. Just before serving, add
raspberries gradually to sauce, stirring vigorously. Makes 6 to 8 servings.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963. p. 29

Formatted for MasterCook by Mardi Desjardins, July 14, 1997.

Posted to MCRecipe Digest V1 #674 by Mardi Desjardins
amdesjar@mb.sympatico.ca on Jul 15, 1997