Oyster Bisque Recipe 1 ingredients

To prepare this Oyster Bisque Recipe 1, first add enough cold water to the liquor drained from a quart of oysters to make a quart. Chop the oysters fine, and stir into this. Place in a porcelain-lined saucepan and cook gently for twenty minutes. Have ready a quart of heated milk, in which a pinch of soda has been dissolved, and 1/2 a cupful of cracker crumbs, soaked, and 1/2 a cupful of cracker crumbs, soaked. Cook 2 tablespoonfuls of butter and 2 of flour until they become perfectly blended; then pour upon them the quart of thickened boiling milk. Stir until it becomes thick and creamy. Now turn in the oyster soup, and season to taste with salt and pepper.

Pour a cupful of the soup upon the well-beaten yolks of 2 eggs, stirring constantly. When thoroughly mixed, place back in the saucepan, stir for a moment, and pour at once into a heated tureen.