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
  1. After draining the liquor from the oysters, add to the former enough water to make a quart of liquid.
  2. 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.
  3. 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.
  4. Stir constantly, and when this is smooth and thick, stir the oyster liquor into it.
  5. Now put in the whole oysters and cook three minutes. Season with salt, white pepper and a tiny pinch of mace.
  6. Pour a cupful of the hot soup upon the heated yolks of the eggs, mix well and turn into the soup.
  7. Take this from the fire immediately, add the lemon juice and serve.

About this story

Source publication: St Paul Daily Globe (Saint Paul, Minn.)

Source publication date: December 24, 1893

Filed under: 1890s, Fish & seafood recipes, Soup recipes

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