Bisque of Oysters

Ingredients

• one tablespoonful of butter
• a cup of cream
• two cups of milk

Method

1. 1

   Bisque of oysters may be prepared like bisque of clams.

2. 2

   In either case one tablespoonful of butter may be omitted, and a cup of cream substituted for the cup of milk.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 51. The excerpt below is the record exactly as published.

one tablespoonful of butter and two table- spoonfuls of flour. Add four cups of mixed soup stock, simmer five minutes, season to taste, and serve. ii8 The Art of Cookery. Brown Soup No. 2. — Cook together in a sauce-pan, until brown, one tablespoonful of butter and two table- spoonfuls of flour. Add four cups of any kind of stock, one cup of strained tomato, one teaspoonful of sugar, and half a teaspoonful of curry powder. Simmer ten minutes, season to taste, and serve. Brown Soup No. 3. — To four cups of mixed soup stock add two cups of black beans, boiled and rubbed through a sieve, one cup of strained tomato, one table- spoonful each of sugar and meat caramel, and one table- spoonful of butter and two tablespoonfuls of flour cooked together until brown. Let simmer till smooth, season to taste, and serve with a thin slice of lemon in each plate. Gumbo Soup. — Separate the joints of a chicken, cut the breast and back in small pieces, and cook in clarified butter until brown. Lift to a sauce-pan and add to the chicken six cups of water. Add a tablespoonful of flour to the butter in the spider, mix well, pour in two cups of water, and let simmer until all the browning on the spider is mixed with the water, then strain into the sauce-pan containing the chicken. Let simmer an hour, add two cups of okra, half a cup of sweet corn, half a cup of tomatoes, skinned and cut in small pieces, half a cup of string beans cut in dice and parboiled, and one tablespoonful of minced onion. Simmer half an hour, season to taste, and serve. Mock Turtle Soup. — Put a prepared calf s head, after removing the brains, into a soup kettle, add a teaspoon- ful of salt, cover with boiling water, simmer twenty min- utes, drain, and lay in cold water. Tie the brains in a Soup- Making. 119 cloth and cook five minutes in boiling salted water. After the head has lain in cold water five minutes, put it again in the kettle, add three quarts of compound stock, four cloves, ten allspice, and a tablespoonful each of sugar and vinegar. Simmer until the meat becomes very tender, then drain and set the stock aside to cool. Remove the meat from the head, and when perfectly- cold cut the best portions into large dice. Cook to- gether in a sauce-pan, until brown, two tablespoonfuls each of butter and flour, add the stock from the head — having first removed the grease — the meat cut in dice, the brains cut in small pieces, the yolks of a dozen hard- boiled eggs, the juice of a lemon, half a teaspoonful of grated lemon peel, a fourth of a teaspoonful of grated nutmeg, ten drops extract of ginger, and a tablespoon- ful of sugar caramel. Simmer five minutes, season to taste, and serve. A thin slice of lemon may be served in each plate ; and, if desired, force meat balls may be added to the in- gredients of the soup. Two pairs of calves' feet may be used in place of a calf's head. Green Turtle Soup. — Let the turtle bleed several hours with its head hanging downward, then divide the shells, and remove the entrails. Clean the fins and fleshy parts, put them in a sauce-pan, cover with water, and simmer until the shells of the fins detach themselves. Drain, cut in small pieces, put in a sauce-pan with six cups of compound stock, simmer gently three hours, or until cooked, then add three hard-boiled eggs, chopped, two cups of Brown Sauce No. i, the juice of a lemon, the grated peel of half a lemon, a quarter of a grated I20 The Art of Cookery. nutmeg, and ten drops extract of ginger. Simmer fivt minutes, season to taste, and serve. Clam Chowder. — Cut a quarter of a pound of salt pork into thin sHces. Divide the sHces into strips and saut6 in a spider until brown and crisp. Put the browned pork into a sauce-pan and add to it a minced onion and a tablespoonful of butter. Chop two dozen clams toler- ably fine. Pare and cut in dice a quart of potatoes. Skin and cut in pieces a pint of tomatoes. Break into pieces three or four pilot biscuit. To the pork and onion add these things in alternate layers. Season to taste with salt and pepper. Cover with hot water. Put a tight-fitting lid on the sauce-pan, and simmer gently for half an hour, or until the potato is cooked. Add two cups of hot cream or milk and serve. Fish Chowder. — Prepare fresh codfish by removing the skin and bones and cutting the fish in pieces about an inch square. Follow the directions given for making clam chowder, using, in place of the clams, four cups of the prepared codfish. Codfish makes the finest fish chowder, but other fish can be used, if desired. Worcestershire or other fish sauce may be served with either fish or clam chowder. BISQUES. Among soups the bisques hold a place about midway between creams and purees. The creams are smoother than either the bisques or purees. In consistency the bisques are thicker than the creams but thinner than the purees. Bisque of Tomato. — Prepare a Tomato Soup No. 2, Soup- Making. 121 add a cup of sweet cream and a pinch of soda, and serve immediately. Bisque of Lobster. — To two cups of boiled lobster, freed from bits of shell, add half a cup of tomato and two cups of compound stock. Simmer fifteen minutes, let cool, pound, if necessary, and rub through a sieve. Cook together one tablespoonful of butter and two table- spoonfuls of flour, add the strained lobster, simmer five minutes, pour in two cups of cream, heat to boiling point, season to taste, and serve. Bisque of Clams. — Simmer two dozen clams in their own juice about five minutes and drain the liquor from them into a bowl. Chop the clams fine, or pound them in a mortar, mix with the liquor, and rub through a sieve. Cook together in a sauce-pan two tablespoonfuls each of butter and flour, add the strained clams and two cups of milk, and heat to boiling point. Stir the mixture while heating, season to taste, and serve. Bisque of Oysters. — Bisque of oysters may be pre- pared like bisque of clams. In either case one table- spoonful of butter may be omitted, and a cup of cream

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