Home › The Waldorf Kitchen › Bisque of Oysters

Bisque of Oysters

Place about thirty medium sized oysters in a saucepan together with their own juice, and poach them over a hot fire, after which drain them well. Then fry a shallot colorless in some butter together with an onion, sprinkle over them a little curry and add some of the oyster juice, seasoning with salt and red pepper; pound the oysters to a good firm paste, moistening them with a little of their juice, and strain through a fine tammy-cloth; warm them over the fire, but do not let them boil; add a small quantity of thickening of potato flour mixed with a little water, (about a tablespoonful for each quart of the mixture), and when about to serve, incorporate some cream and fine butter, garnishing with some chopped oysters and mushrooms, mixed with bread crumbs and herbs; add a little seasoning of salt, pepper and nutmeg, some raw egg yolks and roll this mixture into ball-shaped pieces, place them on a well buttered baking sheet in a slack oven and poach them, then serve.