Oyster Bisque

Ingredients

• Two quarts of oysters
• one pint of white broth
• two ounces of butter
• a little white pepper
• one pinch of red pepper
• two blades of mace
• one bay leaf
• five ounces of flour
• four ounces of melted butter
• three pints of boiled milk
• one-half pint of raw cream

Method

1. 1

   In a saucepan, combine oysters, white pepper, nutmeg, mace, bay leaf, red pepper, butter, and broth.

2. 2

   Cover and boil for ten minutes, then drain and save the liquor.

3. 3

   Chop oysters finely.

4. 4

   Knead flour with melted butter, cook without browning, then dilute with boiled milk and oyster liquor.

5. 5

   Add oysters, stir, and boil for ten minutes.

6. 6

   Rub through a fine sieve, add more milk if needed, and finish with raw cream and butter.

7. 7

   Serve hot with fried bread.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 50. The excerpt below is the record exactly as published.

Oyster Bisque Two qnarts of oysters in a saucepan with a little white pep- per, nntmeg, two blades of mace, one bay leaf, one pinch of red pepper, two ounces of bntter, one pint of white broth. Cover, boil ten minntes, drain in a colander, and save the liquor. Then chop the oysters very fine and put them on a piate. Knead five ounces of flour in a saucepan with four ounces of melted batter. Stir and cook a little without allowing to brown. Then dilute with three pints of boiled milk and the oyster liquor. Add the oysters, stir steadily, and boil ten minutes. Rub through a very fine sieve and add more milk if required. Stir and boU again. Finish with one-half pint of raw cream and four ounces of butter in small bits. Taste, pour in soup tureen, and serve hot, with small squares of bread f ried in butter separately on a piate. Olam Bisque BoU one quart of opened clams for twenty minutes in three pints of good veal consommé. Strain and add two tablespoon- fuls of butter, two tablespoonf uls of blended flour, and one pint of cream. Cook for a few minutes. Then stir in the well- beaten yolks of four eggs. Cook a few minutes longer. Sea- son with salt and white pepper to taste. Clam Ohowder One quart of opened hard clams, drained and chopped very fine, two dozen soft-shell clams, chopped in the same way, with 88 MB8. BEELT'a COOK BOOK the hard part removed. Cut one quart of peeied potatoes in small squares. Bruise and steep one-half pound of hard crackers in cold water. Chop two large white onions and two ounces of salt pork very fine. Put the pork and onion in a stewpan with one ounce of butter. Fry until a light brown, add the potatoes, six peeied and sliced tomatoes, one quart of water, three pinta of white broth, veal or chicken, ground thyme, mace, sage, and white pepper to taste. Boil thirty minutes. Then put in the clams with their liquor and the crackers. Boil thirty minutes longer. Skim the fat, add four ounces of butter and chopped parsley, mix thoroughly, and serve at once. Fish Broth Fry four ounces of butter with the foUowing vegetables sliced fine : two onions, two carrots, and two leeks. Fry until quite dry. Then add four pounds of fish, — such as bass, black fish, flounder, or any bony fish, — the head of a fresh cod, one quart of white wine, and six quarts of water. Season with salt, peppercoms, bunch of parsley, and a few blades of mace. Cover the stewpan and boil one-half hour. Strain the broth and free it from its fat. Chop up two pounds of cod or bass, mix with two eggs, add the broth and a few more sliced vege- tables. Set on the fìre and stir constantly until it begins to boil. Then let it simmer for ten minutes and strain through a wet cloth. Pour in a tureen with three or four dozen veal forcemeat balls fried in hot lard. Fish Ghowder Skin a four-pound haddock, wash thoroughly, and cut the flesh from the bones in pieces about two inches square. Cover the head and bones with cold water and boil one>half hour. Slice two small white onions in a pan with four slices of thin, fat, salt pork. When tender, skim out the pork and onions and add the strained bone liquor and one quart of sliced raw potato. aoups 89 Cook for ten miimtes, then add the fìsh, one tablespoonful of sali, and one-half teaspoonful of white pepper. When the potatoes are tender, add one quai-t of hot milk which has been thickened wìth two ounces of butter

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