Lunch
Oyster Bisque
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 quart oysters
- 2 cups White Stock III
- 1½ cups stale bread crumbs
- 1 slice onion
- 2 stalks celery
- Sprig of parsley
- Bit of bay leaf
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups scalded milk
- Salt
- Pepper
Make it happen
Directions
- 1
Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf thirty minutes. Rub through a sieve, bring to boiling-point, and bind with butter and flour cooked together. Add milk, soft portion of oysters, and salt and pepper to taste.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.