Oyster Bisque

Ingredients

• 1 quart oysters
• 1 quart milk
• 3 tablespoons butter
• 1/4 cup cracker crumbs
• 1 teaspoon salt
• 1/8 teaspoon Blue Ribbon pepper

Method

1. 1

   Remove any shells; cook oysters in their own liquor until the edges curl (about 5 minutes), drain, chop fine or pound to a pulp.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 11. The excerpt below is the record exactly as published.

4 teaspoon Blue Ribbon pepper, 2 tablespoons fat, 9 cups water. Put everything except the fat into the kettle. Simmer until tender. Press through sieve, add fat, reheat and serve. Soup stock may be used instead of all or part of the water. 26 Blue Ribbon Cook Book Split Pea Soup—Puree—1 cup dried split peas, 2 quarts cold water, 1 pint milk, 44 onion, 2 tablespoons butter, 2 tablespoons flour, 114 teaspoons salt, ¥g teaspoon Blue Ribbon pepper, 2 inch cube fat salt pork. Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer 3 or 4 hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt. Note—Always use Blue Ribbon white pepper instead of black for cream soups and sauces. Oyster Bisque—1 quart oysters, 1 quart milk, 3 tablespoons butter, 14 cup cracker crumbs, 1 teaspoon salt

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