Chesapeake Oyster Bisque Recipe
Ingredients
| Oysters | 1 Pint | |
| Milk | ||
| Butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| 1 egg, slightly beaten | ||
| Heavy cream | 1/4 Cup (16 tbs) | |
| Dash of cayenne | ||
| Salt | To Taste | |
| Sherry | ||
| Parsley | ||
Directions
Heat oysters in their liquor, but do not boil.
Drain; reserve liquid.
Cut oysters into small pieces.
Add enough milk to liquid to make 2 cups.
Melt butter, blend in flour, and add the liquid.
Stir and cook until thickened.
Add egg mixed with cream and seasonings.
Add oysters; heat but do not boil.
Serve in heated cups with a dash of sherry; put a parsley sprig on top of each serving.
Makes 4 servings.
Drain; reserve liquid.
Cut oysters into small pieces.
Add enough milk to liquid to make 2 cups.
Melt butter, blend in flour, and add the liquid.
Stir and cook until thickened.
Add egg mixed with cream and seasonings.
Add oysters; heat but do not boil.
Serve in heated cups with a dash of sherry; put a parsley sprig on top of each serving.
Makes 4 servings.
Chef
