|Oyster bisque (1893)||
Recipe Type: Soup
- 1 quart oysters
- 4 cups milk
- Juice of one lemon
- 2 eggs, the yolks only
- 2 tablespoonfuls flour
- 2 tablespoonfuls butter
- Salt, pepper, mace
- After draining the liquor from the oysters, add to the former enough water to make a quart of liquid.
- Set aside twenty medium sized oysters and put the rest, chopped fine, and the diluted oyster liquor on the stove, and cook a quarter of an hour.
- During this time, rub the butter and flour together, put them in a clean saucepan over the fire and stir them until they begin to bubble; then pour upon them the milk, which should be already hot.
- Stir constantly, and when this is smooth and thick, stir the oyster liquor into it.
- Now put in the whole oysters and cook three minutes. Season with salt, white pepper and a tiny pinch of mace.
- Pour a cupful of the hot soup upon the heated yolks of the eggs, mix well and turn into the soup.
- Take this from the fire immediately, add the lemon juice and serve.