Bisque of Oysters

Ingredients

• Put one quart of oysters
• one pint of white broth
• two ounces of butter
• three ounces of butter
• three ounces of flour
• one pint of boiling milk
• a cup of cream
• salt
• pepper
• nutmeg
• white pepper

Method

1. 1

   Combine oysters with seasonings and broth, cook, then drain.

2. 2

   Make a roux with butter and flour, add milk and oyster liquor, then add oysters and cream.

3. 3

   Serve with croutons.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 3. The excerpt below is the record exactly as published.

BISQUE OF OYSTERS. Put one quart of oysters in a saucepan with white pepper, nutmeg, a little salt, one pint of white broth and two ounces of butter; cover. When starting to boil stir well, then let slowly cook for about ten min- utes; drain the oysters and save the liquor. Then melt in a saucepan three ounces of butter, add three ounces of flour, cook a little, then dilute with one pint of boiling milk and the liquor from the oysters; add to it the oysters chopped fine and boil for a few minutes longer, then rub through a very fine sieve. If too thick, add a little more boiling milk; finish with a cup of cream

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