To serve, spoon some bisque into a soup bowl and place a mound of leeks in the center.
To serve, garnish the squab and pheasant bisque with basil and accompany with two strudel halves.
For the bisque, in a large, deep saute pan, melt the butter over medium heat.
Spoon some shellfish meat and vegetables into six small soup tureens and cover with some of the bisque.
Transfer the bisque to a medium bowl, whisk in the remaining olive oil and set aside in an ice bath to chill.
To serve, spoon some bisque into a soup bowl and place two brioche tuiles and some crab salad in the center.
To serve, place some squab and a small cup of bisque in the center of a soup bowl.
For the beet bisque, preheat the open to 350 degrees.
Remove the bisque from the beat and discard the bouquet garni.
For the bisque, in a medium saute pan, melt the butter over medium heat.
Pour some watercress bisque on top and arrange some frogs' legs around the dish.
Smoked Sturgeon and Alsatian Braised Cabbage Bisque