Bisque of Oysters

Ingredients

• about thirty medium-sized oysters
• butter
• an onion
• a little curry
• some cream
• a small quantity of thickening of potato flour
• a little seasoning of salt
• a little seasoning of pepper
• a little seasoning of nutmeg
• some raw egg yolks
• some breadcrumbs
• some mushrooms

Method

1. 1

   Place oysters in a saucepan with their juice and poach.

2. 2

   Fry shallot and onion in butter, add curry and oyster juice.

3. 3

   Pound oysters to a paste, strain, and warm without boiling.

4. 4

   Add potato flour mixed with water, cream, and butter.

5. 5

   Garnish with chopped oysters, mushrooms, breadcrumbs, and herbs.

6. 6

   Shape into balls, poach, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 3. The excerpt below is the record exactly as published.

BISQUE OF OYSTERS— Place about thirty medium-sized oysters in a saucepan together with their own juice and poach them over a hot fire, after which drain well; then fry a shallot colorless in some butter, together with an onion, sprinkle over them a little curry and add some of the oyster juice, seasoning with salt and red pepper. Pound the oysters to a good firm paste, moistening them with a little of their juice, and strain through fine tammy cloth. Warm them over the fire, but do not let them boil; add a small quantity of thickening of potato flour mixed with a little water. When about to serve incorporate some cream and fine butter, garnishing with some chopped oysters and mushrooms, mixed with breadcrumbs and herbs. Add a little seasoning of salt, pepper and nutmeg, some raw egg yolks

Cook this with the app: pantry check, scaling, and the assistant.