Oyster Bisque a la Reine

Ingredients

• 4 cups oysters
• salt, paprika, cayenne
• 1 cup milk
• 1 cup cracker crumbs
• 1 egg
• 1 cup finely chopped chicken meat
• 2 tablespoons butter
• parsley
• dash nutmeg

Method

1. 1

   Cook oysters in their own liquor until edges shrivel.

2. 2

   Drain; reserve liquor; chop oysters.

3. 3

   Melt butter; add cracker crumbs and milk.

4. 4

   Cook five minutes; add seasonings; combine mixtures; strain thoroughly.

5. 5

   Add beaten egg and chicken meat.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 21. The excerpt below is the record exactly as published.

1 egg 2 cups oysters 2 tablespoons butter 2 tablespoons flour Cook oysters in white stock until edges curl. Strain, re- serve liquor, and chop oysters ; press through a sieve ; add butter and flour cooked together, seasonings, and cream ; cook five minutes, add to egg slightly beaten, and serve. Clam Bisque No. 2 Substitute clams for oysters and proceed as for oyster bisque. Oyster Bisque a la Reine 4 cups oysters salt, paprika, cayenne 1 cup milk I cup cracker crumbs 1 Qgg 1 cup finely chopped chicken meat 2 tablespoons butter parsley dash nutmeg

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