Oyster Bisque

Ingredients

• two dozen medium-sized oysters
• half a pint of cream
• a bay leaf
• two blades of mace
• a sprinkle of cayenne
• a salt-spoonful of paprika
• the same amount of salt
• a teaspoonful of lemon juice
• one heaping tablespoonful of flour
• a tablespoonful of butter

Method

1. 1

   Plump oysters in a hot pan, then add liquor, cream, and seasonings.

2. 2

   Return chopped oysters, thicken with flour, and serve with butter.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 11. The excerpt below is the record exactly as published.

OYSTER BISQUE. Plump and ruflSe two dozen medium-sized oysters by dropping them into a hot frying pan, and turning until plumped and ruffled on both sides. Skim out the oysters, add to the liquor half a pint of cream, a bay leaf, two blades of mace, a sprinkle of cayenne, a salt- spoonful of paprika, the same amount of salt, and a teaspoonful of lemon juice. Skim the liquor thoroughly when it boils, return the oysters chopped rather fine, and as soon as they boil again add one heaping table- spoonful of flour moistened with cold milk; stir con- stantly for five minutes, add a tablespoonful of butter

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