Oyster Bisque

Ingredients

• 1 quart oysters
• Bit of bay leaf
• 2 cups Chicken Stock
• 2 tablespoons butter
• 1% cups stale bread crumbs
• 2 tablespoons flour
• 1 slice onion
• 4 cups scalded milk
• 2 stalks celery
• Sprig of parsley
• Salt
• Pepper

Method

1. 1

   Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles.

2. 2

   Cook stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf 3 minutes.

3. 3

   Rub through sieve, bring to boiling point, and bind with butter and flour cooked together.

4. 4

   Add milk, soft portion of oysters, and season to taste.

5. 5

   Serves 8 to 10.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 67. The excerpt below is the record exactly as published.

OYSTER BISQUE 1 quart oysters Bit of bay leaf 2 cups Chicken Stock (p. 151) 2 tablespoons butter 1% cups stale bread crumbs 2 tablespoons flour 1 slice onion 4 cups scalded milk 2 stalks celery Salt Sprig of parsley Pepper

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