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Bisque of Oysters

Boil in a saucepan one quart and a half water, add forty-eight medium freshly opened oysters with their liquor and let boil for ten minutes; shift the pan to the corner of the range. Have in a small saucepan one and a half ounces butter, add two and a half ounces sifted flour, mix thoroughly with a whisk for a minute, then add three-quarters of a pint hot milk and strain in the broth of the oysters. Season with two light teaspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Briskly mix with the whisk for five minutes, then let slowly boil for ten minutes.

Beat up two egg yolks with a gill cold cream and add it to the bisque, adding also half ounce butter in small bits. Place the pan on a table and mix well until the butter is thoroughly dissolved. Cut each oyster in half and place them in a hot soup tureen; then strain the bisque through a clean cheesecloth into the tureen and serve.