Subject: Spicy Oyster Bisque
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 04 2000 - 15:33:50 EDT
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F O O D F U N N Y
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Today's food funny is from reader Susan Mompalao de Piro, who says she
"is Maltese and lives in Bavaria, Germany and enjoys your daily emails
no end."
Two immigrants arrived in the US by boat and one says to the other "I
hear the people here actually eat dogs."
"Odd," says her companion, "but if we're to live here, we might as
well try and do as the Americans do."
Nodding emphatically, one of them points towards a hot dog stand and
proceeds to order two hot dogs. The vendor wraps both hot dogs in
paper and hands them over to the ladies. Excited, they hurry to a
bench and begin to unwrap their "dogs." One of them opens the paper
and begins to blush. Staring at it for a moment, she turns and
whispers cautiously to her companion "Which part did you get?"
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T O D A Y ' S R E C I P E
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Many people have speculated about the first person to eat an oyster.
The mystery might be solved if the oysters in question had been
prepared according to today's recipe.
Spicy Oyster Bisque
4 cups (1 L) milk
1/4 cup (60 ml) diced onion
2 celery stalks, cut into 1 inch (2 cm) pieces
1 parsley sprig
1 bay (laurel) leaf
4 Tbs (60 ml) melted butter
4 Tbs (60 ml) all-purpose flour
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt to taste
A grating of fresh nutmeg
12 large, raw oysters, shucked and liquor reserved
Chopped chives for garnish
Combine the milk, onion, celery, parsley, and bay leaf in a saucepan.
Bring almost to the boil over moderate heat. Strain and reserve the
milk. In another saucepan over moderate heat, blend the butter with
the flour, cayenne pepper, nutmeg, and salt. Add the reserved milk
and stir until thickened and the mixture almost boils. Add the
oysters and reserved liquor and heat an additional 2 minutes, just
until the oysters are warmed through and their edges begin to curl.
Serve immediately, garnished with chopped chives. Serves 4 to 6.
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