Oyster Bisque

Ingredients

• 2 quarts of oysters
• a little white pepper
• 2 blades of mace
• 1 bayleaf
• 1 pinch of red pepper
• 2 oz. of butter
• 1 pint of white stock
• 5 oz. of flour
• 4 oz. of butter
• I/2 pint cream

Method

1. 1

   Boil oysters with spices and butter.

2. 2

   Make a roux with flour and butter, dilute with milk and oyster liquor.

3. 3

   Add chopped oysters, boil, and strain.

4. 4

   Heat again, adding cream and butter before serving.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 10. The excerpt below is the record exactly as published.

Oyster Bisque. Put 2 quarts of oysters in a saucepan with a little white pepper, nutmeg, 2 blades of mace, 1 bayleaf, 1 pinch of red pepper, 2 oz. of butter, 1 pint of white stock. Boil 10 min- utes, drain, saving the liquor. Make a roux of 5 oz. of flour and 4 oz. of butter, dilute with 3 pints of boiled milk and the strained oyster liquor. Add the oysters which have been chopped very fine and boil 10 minutes. Rub through a very fine sieve. Heat again, adding I/2 pint cream

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