Oyster Bisque Recipe

Instructions

1. Boil 1 quart oysters in their own liquor with about 1 pint mildly-flavored white stock.
2. Let boil for 1/2 an hour or even longer.
3. Take up and strain, put back to boil, season with salt and white pepper as needed, add 1 quart rich milk and 1/2 a pint of cream.
4. Blend together 1 tablespoon potato flour with 1 tablespoon melted vegetable shortening, and with this thicken soup till it is smooth and velvety.