Oyster bisque

Yield: 4 servings

Measure Ingredient
1 pint Oysters, with their liquor
2 tablespoons Butter
2 tablespoons Flour
2½ cup Milk
¾ cup Cream

Heat the oysters until the edges curl, remove and chop them. Melt the butter in a heavy kettle, blend in the flour, cook until smooth. Add oyster liquor, milk, and cream, and just bring to a boil. Add oysters and remove from fire.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5

Recipe By : Gladys Taber

From: Dan Klepach Date: 04-01-95 (159) Fido: Cooking

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