Celery Bisque

Ingredients

• sufficient celery tops to make half a pint
• a pint of water
• a pint of milk
• two level tablespoonfuls of butter
• two of flour
• twenty-five oysters

Method

1. 1

   Chop fine sufficient celery tops to make half a pint; put them in a saucepan with a pint of water and simmer slowly for fifteen minutes; drain, press perfectly dry.

2. 2

   Put this water in a double boiler; add a pint of milk, two level tablespoonfuls of butter rubbed with two of flour; stir until thick and smooth, and add twenty-five oysters that have been drained and washed.

3. 3

   Cook until the gills curl, and serve at once.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 1. The excerpt below is the record exactly as published.

CELERY BISQUE Chop fine sufficient celery tops to make half a pint; put them in a saucepan with a pint of water and simmer slowly for fifteen minutes; drain, press perfectly dry. Put this water in a double boiler; add a pint of milk, two level table- spoonfuls of butter rubbed with two of flour ; stir until thick and smooth, and add twenty-five oysters that have been drained and washed. Cook until the gills curl, and serve at once. MOCK OYSTER SOUP Wash a quarter of a pound of salt codfish; simmer gently for thirty minutes with a quart My Best 250 Recipes 9 of water; and six roots of salsify that have been scraped and cut into slices. Remove the codfish; add a pint of milk, a level teaspoonful of salt, a saltspoonful of pepper and two level tablespoon- fuls of butte

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