Oyster bisque

Oyster bisque

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
90g butter
2 teaspoons onion, grated
375ml milk
125ml cream
salt and freshly ground white pepper
2 egg yolks, beaten
340g oysters and their liquor, (bottled or from the shell)
2 tablespoons parsley, chopped

Method

  1. Place butter and onion in top half of a double saucepan over hot water. Melt butter, then add milk and cream and season with salt and pepper. Increase heat so water in lower half of saucepan reaches boiling point. When milk is just about to boil, remove from heat and pour a little over beaten egg yolks. Mix well, then return to the pan. Add oysters and liquor, and place over boiling water again. Heat until bisque is very hot but not boiling. Pour into a heated tureen and sprinkle with chopped parsley.
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