Bisque of Oysters

Ingredients

• one quart of oysters
• a quart measure, filling it up with water
• a quart of milk
• two ounces of butter
• two ounces of flour
• one teaspoon of salt
• yolks of two eggs

Method

1. 1

   Strain oyster liquor into a saucepan, add chopped oysters and stew for fifteen minutes.

2. 2

   Prepare a roux with butter and flour, then add boiling milk.

3. 3

   Combine with oysters and season.

4. 4

   Simmer for three minutes, then stir in beaten egg yolks and serve hot.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 76. The excerpt below is the record exactly as published.

Bisque of Oysters. — Put the liquor from one quart of oysters into a quart measure, filling it up with water ; strain this into a large saucepan ; lay aside half of the oysters, chop up the rest quite small, and put them to the liquor ; let them stew fifteen minutes ; haye a quart of milk near boiling. Melt two ounces of butter in a saucepan ; put two ounces of flour to it ; stir till they bubble ; then quickly jDOur the milk on to it, stirring all the time. When smooth, lay in the whole oysters ; strain the oyster liquor to this, pressing the chopped oysters well, and season; let the whole just simmer three minutes after the oysters are put in, if they cook longer, they will become tough. Take it from the fire while you beat the yolks of two eggs one minute ; then stir them into the bisque; stir for half a minute, but do not return the soup to the fire ; serye in a hot tureen. Cut lemons should be handed round with bisques. Bisque of Clams is made exactly in the same way as that of oysters, except that the clams should all be chopped fine and strained out, unless they are yery tender. Bisque of Lobster. — Take the meat from a fine boiled lobster, taking care to discard the spongy part, called ^^adies' fingers"; also the sand-bag from the head and the entrail that runs through the body ; care- fully saye the coral ; wash the shell and claws care- fully ; bruise them, and put them to boil with one quart of water ; put in also all but the coral and the firm white meat of the tail ; cut this into small squares ; bruise half the coral ; stir it into the soup you are niak- Soups. 147 ing, to color it a fine red. Take the rest, bruise it, mix it with fine cracker- dust, and moisten with white of egg till it forms a scarlet paste ; make this into little balls. When the soup has cooked a quarter of an hour, put one ounce of butter in a stewpan, one ounce of flour, stir oyer the fire till they bubble ; pour to it a quart of hot milk, stirring quickly ; then strain to this the lob- ster liquor ; stir and boil together till smooth ; then drop in the pieces of flesh and the red balls (or if you wish to have lobster cutlets the same day or salad, the flesh need not be used ; the soup is excellent without it); let them simmer one minute and serve. WHITE SOUPS. Stock por White Soup, — Four pounds of knuckle of yeal, one carrot, one turnip, two onions — all these of a fair size, about five ounces in weight of each vegetable — one bay-leaf, one clove, one saltspoonful of white pepper, one tablespoonf ul of salt, five quarts of water ; let the veal with five quarts of water slowly simmer for two hours ; then add the vegetables cut up ; skim as the scum rises ; cook another two hours and strain for use. White Mushroom Soup. — One quart of stock, one quart of milk, one gill of thick cream, half a can of mushrooms and the liquor, two ounces of butter, two ounces of flour, one teaspoon of salt

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