Subject: Oyster Bisque
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 27 2000 - 02:46:34 EDT
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F O O D F U N N Y
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Thanks to reader Nina for this food groaner:
Woman to Butcher: "Those franks you sold me were meat at one end, and
cornmeal at the other!"
Butcher: "Yes, ma'am. In these times it's difficult to make both ends
meat."
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T O D A Y ' S R E C I P E
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This dish is an extravagance due to the butter, cream, and egg yolks.
If fresh oysters are expensive where you live, then you can consider
this recipe doubly extravagant.
Oyster Bisque
4 Tbs (60 ml) butter
1/4 cup (60 ml) finely chopped onion or leek
2 cups (500 ml) raw oysters with liquor
1+1/2 cups (375 ml) milk
1/2 cup (125 ml) cream
Salt and white pepper to taste
2 egg yolks, beaten
Chopped parsley and paprika for garnish
Heat the butter in a saucepan over moderate heat. Saute the onion or
leek until tender but not brown, about 5 minutes. Add the oysters
with their liquor, milk, cream, salt, and pepper. Bring the mixture
almost to the boil. Add a little of the hot liquid to the egg yolks,
then stir this mixture into the bisque. Do not allow to boil.
Garnish with a sprinkle of chopped parsley and a dash of paprika.
Serves 4 to 6.
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