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CHAPTER XXXVI: Bisque

Oyster Bisque. 1 quart oysters, 1 quart milk, cupful bread crumbs, bay leaf, 1 sprig parsley, 1 slice onion, 1 quart thin cream, 2 tablespoonfuls butter, 4 yolks eggs.

Parboil oysters in their own liquor until the edges curl. Drain and separate the hard part from the soft, chop the hard parts fine. Put the chopped oysters into a double boiler with milk, bread crumbs, bay leaf, parsley, and onion, and let cook half an hour. Rub through a purée strainer and return to fire with cream. Cream together butter and flour, and add gradually some of the hot soup. Add the soft parts of the oysters, season with pepper and salt, and pour into the tureen over the well-beaten yolks of eggs. Serve with crisp crackers, browned.