Oyster Bisque
- 1 quart oysters
- 1 quart milk
- 1/2 cup breadcrumbs
- 1/2 bay leaf
- 1 sprig parsley
- 1 slice onion
- 1 quart thin cream
- 2 Tbsp butter
- Flour
- 4 egg yolks, well beaten
- Pepper
- Salt
Parboil the oysters in their own liquor until the edges curl. Drain. Separate the hard part from the soft; chop the hard parts fine.
Put the chopped oysters into a double boiler with milk, breadcrumbs, bay leaf, parsley and onion. Cook for half an hour.
Rub through a puree strainer and put back in the fire. Add the cream.
Cream the butter and flour together. Gradually add some of the hot soup. Add the soft parts of the oysters. Season with pepper and salt.
Pour into a tureen over the beaten egg yolks. Serve with crisp crackers, browned.
Put the chopped oysters into a double boiler with milk, breadcrumbs, bay leaf, parsley and onion. Cook for half an hour.
Rub through a puree strainer and put back in the fire. Add the cream.
Cream the butter and flour together. Gradually add some of the hot soup. Add the soft parts of the oysters. Season with pepper and salt.
Pour into a tureen over the beaten egg yolks. Serve with crisp crackers, browned.
Submitted by May 31, 2010
15 min
30 min
45 min