Bisque of Oysters, Family Style

Ingredients

• one pint of freshly opened oysters
• one quart of water
• eight water crackers
• an onion
• two cloves
• a few sprigs of celery
• one-half a pint of cream or good milk
• a small piece of butter

Method

1. 1

   Boil oysters in their liquid with water, crackers, onion, and celery for twenty minutes.

2. 2

   Strain, pound oysters and crackers to a pulp, and return to liquid.

3. 3

   Boil again, strain through a sieve, heat, and season.

4. 4

   Add cream and butter.

5. 5

   Serve with croutons or parboiled oysters.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 11. The excerpt below is the record exactly as published.

BISQUE OF OYSTERS, FAMILY STYLE *% To one pint of freshly opened oysters, in their own liquid, add one quart of water, eight water crackers broken into pieces, an onion with two cloves, and a few sprigs of celery. Boil together for twenty minutes or more. Strain off the liquid, and remove the onion and celery. Pound the oysters and crackers to a pulp in a mortar, and put them back in the liquid. Let it boil again, and then strain through a wire sieve. Heat the bisque again, and season with salt and cayenne. Add one-half a pint of cream or good milk and a small piece of butter

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