Oyster Bisque
1 cup cream salt, pepper, cayenne 1 egg 2 tablespoons butter 2 tablespoons flour Cook oysters in white stock until edges curl. Strain, reserve liquor, and chop oysters; press through a sieve; add butter and flour cooked together, seasonings, and cream; cook five minutes, add to egg slightly beaten, and serve. Clam Bisque No. 2 Substitute clams for oysters and proceed as for oyster bisque. 4 cups oysters 1 cup milk 1 egg 2 tablespoons butter