Oyster Bisque Recipe 1

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Instructions

Add enough cold water to the liquor drained from a quart of oysters to make a quart.
Chop the oysters fine, and stir into this.
Place in a porcelain-lined saucepan and cook gently for twenty minutes.
Have ready a quart of heated milk, in which a pinch of soda has been dissolved, and 1/2 a cup of cracker crumbs, soaked, and 1/2 a cup of cracker crumbs, soaked.
Cook 2 tablespoons of butter and 2 of flour until they become perfectly blended; then pour upon them the quart of thickened boiling milk.
Stir until it becomes thick and creamy.
Now turn in the oyster soup, and season to taste with salt and pepper.
Pour a cup of the soup upon the well-beaten yolks of 2 eggs, stirring constantly.
When thoroughly mixed, place back in the saucepan, stir for a moment, and pour at once into a heated tureen.