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Shrimp Bisque

Book Information

The Professional Chef (8th Edition)
Page: 439

Ingredients

Brandy
Butter
Dry Sherry
Fish or Shrimp Velouté (p. 383)
Garlic
Heavy Cream
Old Bay Seasoning
Onion
Paprika
Shrimp
Tabasco Sauce
Tomato Paste
Worcestershire Sauce

Tags

Soups