Oyster Bisque

Ingredients

• 1 qt. of oysters
• 1 bay leaf
• 1 sprig parsley
• 1 stalk celery
• 1 slice small onion
• white pepper
• cayenne
• salt
• blade of mace
• 1/2 pt. of chicken stock
• 1 scant pt. bread crumbs (no crust)
• 1/2 pt. of chicken stock
• 1 qt. of cream
• yolks of 4 eggs
• 1 tablespoon of flour
• 2 tablespoons of butter

Method

1. 1

   Chop oysters and put in a pan with bay leaf, parsley, celery, onion, white pepper, cayenne, salt, mace, chicken stock, and oyster liquor.

2. 2

   Cook for 20 minutes.

3. 3

   In another pan, cook bread crumbs and chicken stock for 20 minutes.

4. 4

   Strain the first pan's liquor into the second, pressing oysters.

5. 5

   Cook for 10 minutes.

6. 6

   Heat cream in a double boiler.

7. 7

   Rub the oyster mixture through a sieve, add flour and butter, stir until it boils, then add hot cream.

8. 8

   Mix cold cream with egg yolks and stir into the bisque, cooking for 1 minute while stirring.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 133. The excerpt below is the record exactly as published.

OYSTER BISQUE.— Chop 1 qt. of oysters and put in a pan with 1 bay leaf, 1 sprig parsley, 1 stalk celery, 1 slice small onion, white pepper, cayenne, salt, blade of mace, J^ pt. of chicken stock, and some of the liquor of the oysters. Cook 20 minutes. Put 1 scant pt. bread crumbs (no crust) and J^ pt. of chicken stock in another pan, cook slowly 20 minutes. Now strain liquor from first pan into the second, pressing all liquor from oysters; cook 10 min- utes. Reserve J^ cup of cream; put the rest of a qt. to heat in a double boiler. When the contents of pan containing oysters have cooked 10 minutes, rub throi;gh a fine sieve, and add 1 tablespoon of flour, and 2 tablespoons of butter; return to the fire; stir until it boils, then add the hot cream and set back to a cool place. Add the 14 cup of cold cream to the well-ibeaten yolks of 4 eggs, and stir into the bisque; cook 1 minute, stirring all the time. — Mrs. C. J. Jeffries, Winnetka, 111. PARSNIP SOUP WITH STOCK.— Stew 54 doz. sliced 'pars- nips, 2 onions, 6 sticks of celery, and 2 qts. of stock until tender, about 2 hrs., then drain and press them through a coarse sieve and return the puree to the soup. Let boil, season with a little salt and pepper or cayenne, and serve very hot. A little boiling milk, a little tomato, or a tablespoon of chili vinegar may be added, if de- sired.— ^Mrs. E. D. Kelley, Winnetka, 111. CREAM OF PARSNIPS.— Wash thoroughly and scrape 2 parsnips, cut in small pieces and boil till tender, rub through a sieve into a qt. of hot milk, adding 1 cup of the water in which the parsnips were boiled. Season with pepper, salt, a dash of nutmeg, if .desired, and a pinch of powdered cloves; thicken with 2 table- COOK COUNTY COOK BOOK 199 spoons of flour, mixed with a little cold water, and boil 5 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. PEA SOUP. — Soup made of the yellow split peas is nourish- ing, delicious, and cheap. A J^ pt. of peas will make a generous supply for 4 persons. Pick, wash and cover them well with cold water in a porcelain or agate stew-pan and set it over a slow fire. When the water comes to a boil change it, add salt, cook gently till the peas are quite tender — say, 2j4 hrs., adding water as it boils off; pass through a colander, season "with salt, pepper and a little celery salt; put in about 2 oz. butter, thin down to an agreeable consistency with sweet milk, boil up once more, else the milk will sour easily. White beans can be used after the same recipe, only soak the beans over night, cook longer, and change the water three times. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PEA SOUP, WITH BREAD AND BUTTER CRISPS.— Cut J4 lb. fat bacon into small dice, slice an onion very fine, and fry with the pork for 10 minutes, stirring often. To a cup of split peas that have been soaked over night in cold water, add 2 qts. water; into this turn the fried pork and onion, and boil until the peas are reduced to a pulp, then rub through a coarse sieve, return to the fire, add 2 rounded tablespoons of rolled cracker, a sprig of parsley and a level saltspoon of white pepper. If the bacon has not suffi- ciently seasoned it, add salt, simmer for 10 minutes, and serve with bread and butter crisps. Crisps. — Trim off all crusts from a loaf of baker's cream bread, butter 1 end of the loaf, and with a sharp knife cut the thinnest pos- sible slices. Roll the slices closely and fasten with a wooden toothpick, brown in the oven, and serve with the soup, either hot or cold. — Mrs. Bianca Pessinger, 124 S. 20th Ave., Maywood, 111. GREEN PEA SOUP.— Cover a qt. of green peas with hot wa- ter and boil with a small onion until they mash easily; mash and add 1 pt. of stock or water. Cook 2 tablespoons butter and 1 of flour until smooth, but not brown; add to the peas, and then add 1 cup of cream and 1 of milk; season, and let boil up nice. Strain and serve. — Mrs. Belle Thompson, 160 S. 19th Ave., Maywood, 111. IONIA PEA SOUP.— Add 1 qt. of dried peas to 5 of water and boil 4 hrs. Cut up 3 large onions, 2 heads of celery, 1 carrot, and 200 SOUP 2 turnips, and add to the boiled peas and -water. Season with salt and pepper. Boil 2 hrs. more, thinning with water if necessary. Strain and add 1 tablespoon of butter. Serve hot, with dice of toast. — Mrs. C. J. Jeffries, Winnetka, 111. GREEN PEA SOUP WITH STOCK.— Wash the neck of lamb in cold water and put it into a soup-pot with 6 qts. of cold water. Add 2 tablespoons of salt, let boil gently for 2 hrs., and skim; add 1 qt. of shelled peas, a little pepper; cover and let boil for yz hr.; scrape the skins from a pt. of young potatoes; slice and add them to soup, cover and let boil ^ hr. longer. Work butter size of an ^^^ and a dessertspoon of flour together, and add to soup 10 minutes before taking off the fire. — Mrs. E, D. Kelley, Win- netka, 111. PENNSYLVANIA PEA SOUP.— Put 1 qt. of full-grown peas in a saucepan with 3 pts. of boiling water and a little mint. Do not cover, and let boil rapidly, until peas are tender. Skim fre- quently, press the whole through a coarse sieve and return to the fire, letting it boil up once more. To this add a lump of sugar, and salt and pepper. Serve hot. — Mrs. C. J. Jeffries, Win- netka, 111. RICE AND PEA SOUP.— Put 1 cup of washed rice in a gran- ite-pan, allow it to boil gently until tender. Put 1 pt. of young peas into another saucepan and stew until tender. When both vegeta- bles are cooked, put them together and add 1 pt. of hot water. Let boil, remove the pan to the side of the fire, and stir in, quickly, the yolk of an ^%%y beaten, with 1 pt. of cream

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