Oyster Bisque

Ingredients

• 2 cups white stock or milk (480ml)
• 1 teaspoon chopped parsley
• blade of mace
• 2 cups oysters (approx. 340g)
• 1 cup cream (240ml)
• salt, pepper, cayenne
• 1 egg
• 2 tablespoons butter (28g)
• 2 tablespoons flour

Method

1. Cook oysters in white stock until edges curl.
2. 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.

Title

Lowney’s Cook Book

Author

Maria Willet Howard