Oyster Bisque

Ingredients

• 1 pt. oysters
• 2 tablespoons corn starch
• 1 cup hot cream
• 1 pt. milk
• 1 tablespoon flour
• Pinch of mace
• 1 egg slightly beaten
• Salt and pepper to taste

Method

1. 1

   Cook oysters in milk until edges curl.

2. 2

   Strain off liquor and chop oysters finely.

3. 3

   Blend corn starch, flour, salt, pepper, and mace, then add hot milk and cook thoroughly.

4. 4

   When ready, add chopped oysters and hot cream thickened with the egg.

5. 5

   Blend together and serve.

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 4. The excerpt below is the record exactly as published.

Oyster Bisque 1 pt. oysters 2 tablespoons corn starch 1 cup hot cream Salt and pepper to taste 1 pt. milk 1 tablespoon flour Pinch of mace 1 egg slightly beaten

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