Bisque auoc Sultres (Oyster Puree)

Ingredients

• 2 dozen sauce oysters
• 1 oz. butter
• 1 shallot
• 1 slice of onion
• 1 saltspoonful curry-powder
• 3 pints fish stock
• 1 large tablespoonful cornflour
• 2 egg-yolks
• | pint cream
• salt
• pepper
• nutmeg

Method

1. 1

   Poach oysters in their liquor, drain, and preserve liquor.

2. 2

   Cut half the oysters into quarters, pound the rest with beards to a paste, rub through a sieve.

3. 3

   Fry shallot and onion in butter, add curry powder, cornflour, and oyster puree, moisten with oyster liquor and stock.

4. 4

   Stir until boiling, simmer for 20 minutes, season, mix yolks with cream, incorporate into soup, pass through a tammy cloth, return to stewpan, add quarters of oysters, reheat, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 110. The excerpt below is the record exactly as published.

Bisque auoc Sultres {Oyster Puree).— 2 dozen sauce oysters, 1 oz. butter, 1 shallot, 1 slice of onion, 1 saltspoonful curry- powder, 3 pints fish stock {or mutton or veal broth), 1 large table- spoonful cornflour, 2 egg-yolks, | pint cream, salt, pepper, nutmeg

Cook this with the app: pantry check, scaling, and the assistant.