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Oyster Bisque à la Reine

salt, paprika, cayenne cup cracker crumbs 1 cup finely chopped chicken meat parsley dash nutmeg Cook oysters in their own liquor until edges shrivel. Drain; reserve liquor; chop oysters. Melt butter; add cracker crumbs and milk. Cook five minutes; add seasonings; combine mixtures; strain thoroughly. Add beaten egg and chicken meat. 1 quart shrimps 2 tablespoons onion 3 tablespoons butter 2 cups white stock Bisque of Shrimps, Bretonne 1 tablespoon carrot 2 tablespoons celery 4 cup chopped mushrooms salt and cayenne 1 cup white wine Cook shrimps and vegetables in butter; add seasonings, white stock, and boil five minutes. Press through a sieve. Add wine and serve immediately.

By adding one cup of cream and two tablespoons of butter a much richer and smoother soup may be made.