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Bisque of Oysters

One pint of water; one quart of oysters; one pint of rich cream; one pint of milk; one pint of stale bread; one slice of onion; one bay leaf; one stick of celery; one sprig of parsley; two teaspoons of butter; one tablespoon of flour; one-eighth teaspoon of cayenne; one generous teaspoon of salt.

Chop the oysters, and put them in a stewpan with their liquor, one-half pint of water, the vegetables, herbs, salt, pepper and nutmeg; cook for thirty minutes on a rather cool part of the stove. Take one-half pint of water, and put it in a stewpan with the bread crumbs; cover the stewpan, and cook slowly for twenty minutes; at the end of that time rub through a fine sieve; strain the oyster mixture on this, pressing out every particle of moisture; return it to the stove, and add the hot milk, as well as the flour and butter, which should be beaten together. Let this mixture simmer for ten minutes, and rub it through a fine sieve once more; return it to the fire, and add the cream; cook for just one minute, stirring all the time, and serve immediately. One pint of white stock may be used instead of the pint of rich cream used in both the preceding recipes.

OYSTER SOUP (à la Parloa)-Use one quart of oysters for every six or eight people; one quart of milk; one pint of cold water; three tablespoons of flour; four of butter; one-half teaspoon of white pepper; a piece of onion the size of a half-dollar; a bit of mace and salt to taste. Put the oysters in a colander over a bowl; pour the cold water over them and stir with a spoon until all the liquid has drained into the bowl. Place the oysters in a bowl and set in a cold place. Put the water and oyster liquid into a stewpan and heat very slowly to prevent scorching. When the boiling point is reached skim carefully and set back where it will keep hot. At the time the oyster water is put on to heat, put one and one-half pint of the milk, the onion and mace on the fire in a double-boiler; stir the flour in the remainder of the cold milk and stir into the boiling milk; cook fifteen minutes. Now remove the onion and mace, let the oyster water boil up once and then stir in the thickened milk; put in the oysters, butter, salt and pepper, boil up once more and serve at once.