Oyster Bisque
- 1 cup liquor from oysters
- 2 cups oysters
- 1 egg yolk, slightly beaten
- 2 Tbsps butter
- 2 Tbsps flour
- 1 tsp parsley, chopped
- 1 blade mace
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 cups Borden's evaporated milk
Heat the oysters in their own liquor until the edges curl. Strain, reserving the liquor. Chop the oysters and press through a sieve. Melt the butter. Add the flour and stir until smooth. Mix the oyster liquor with 1 3/4 cup milk. Pour slowly into the butter and flour. Stir constantly until it thickens. Add oysters and seasonings. Cook for 3 minutes (be patient, you rascal). Add the remaining milk to the egg yolk and stir into the mixture. Cook for 3 minutes longer. Serve immediately and your guests will love it.
Submitted by Jul 19, 2009
15 min
30 min
45 min