Bisque of Oysters

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
for the bisque
for liaison (optional)
Instructions (10)
  1. Beard the required number of oysters, saving the liquor.
  2. Put the beards of the oysters into a quart or more of cold fish stock, according to the amount required.
  3. Let this boil up gradually to extract as much as possible of the oyster flavour, then strain it.
  4. Make a white roux by melting 2oz. of butter and working it to a smooth paste with 21/2oz. of flour.
  5. Add the strained oyster-flavoured stock to the roux.
  6. Add the oyster liquor, a squeeze of lemon juice, and a tiny pinch of coralline pepper.
  7. Let it all just boil up.
  8. Add the oysters.
  9. Serve with a pluche.
  10. If wished richer, stir a liaison of two egg yolks and three or four spoonfuls of cream into the soup at the last, just before adding the oysters.
Original Text · last edited 4 days ago
Bisque of Oysters.—Beard the required number of oysters, saving the liquor; put the beards of the oysters into a quart or more of cold fish stock, according to the amount required, and let this boil up gradually to extract as much as possible of the oyster flavour, then strain it on to a white roux (made by melting 2oz. of butter, and working it to a smooth paste with 2½oz. of flour), add the oyster liquor, with a squeeze of lemon juice, and a tiny pinch of coralline pepper, let it all just boil up, then add the oysters, and serve with a pluche. If wished richer, a liaison of two egg yolks and three or four spoon- fuls of cream may be stirred into the soup at the last, just before adding the oysters.
Notes
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