Unicorn (Unicorn@Indenial.com)
Tue, 13 Apr 1999 09:49:09 -0400
This Groan-O-Meter buster is from Helen on Cape Cod:
Mark: What is the name of your dog?
Ryan: Ginger.
Mark: Does Ginger bite?
Ryan: No, but Ginger snaps.
I don't believe that any Cajun menu would be complete without oysters
in one form or another. I decided to offer them up in the form of a
soup, or 'bisque' (here goes the food and language thing again).
According to "The Food Lover's Companion, Second Edition", by Sharon
Tyler Herbst (Barron's Educational Series, 1995) a bisque is a "thick,
rich soup usually consisting of pureed seafood (sometimes fowl or
vegetables) and cream." This recipe is not pureed, nor does it
contain cream, but it's still called a bisque. Go figure.
Oyster Bisque
2 cups (500 ml) shucked raw oyster with liquor reserved
4 cups (1 L) milk
1 cup (250 ml) coarsely chopped onion
1 cup (250 ml) coarsely chopped celery
1/4 cup (60 ml) chopped parsley
1 bay (laurel) leaf
4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
Chopped fresh chives or parsley for garnish
Chop the oysters into small pieces and combine them with the liquor in
a small saucepan. Bring to a boil over moderate heat and remove from
the flame. Set aside. Combine the milk, onion, celery, parsley, and
bay leaf in another sauce pan and bring to a boil over high heat.
Reduce the heat and simmer for 5 minutes, then strain and reserve the
liquid. In a large saucepan melt the butter over moderate heat, then
stir in the flour, salt, pepper, and cayenne, forming a roux. Add the
reserved milk and stir over moderate heat until the mixture boils and
thickens slightly. Add the oysters and the liquor and heat, stirring,
for 2 or 3 minutes, until the oysters are heated through. Pour into
serving bowls and garnish with chives or parsley. Serves 4 to 6.
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