Oyster Bisque
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 129. The excerpt below is the record exactly as published.
Oyster Bisque Broiled Lamb Chops Griddled Sweet Potatoes Bean Croquettes, Tomato Sauce Cauliflower Salad Cocoanut Custard Coffee *Oyster Bisque—Boil 1 quart oysters in their own liquor with about | pint mildly-flavored white stock. Let boil for 24 an hour or evén longer. Take up and strain, put back to boil, season with salt and _ white pepper as needed, add 1 quart rich milk and % a pint of cream. Blend together 1 tablespoon potato flour with 1 tablespoon melted Crisco,
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