1 pint oysters
2 cps water
1 stalk celery, diced
1 slice onion, chopped fine
1 sprig parsley, chopped fine
1 bay leaf
2 cps milk
1 cp stale bread crumbs
1 tbsp flour 1 tbsp butter
1 - Clean and chop 1 pt oysters.
2 - Put them in a saucepan with their own liquor; 2 cps water; 1 stalk celery, chopped fine; 1 sprig parsley, chopped fine; 1 bay leaf
3 - Let them simmer 20 or 30 minutes.
4 - Meanwhile, scale 2 cps milk.
5 - Put with it 1 cp stale bread crumbs.
6 - Cook gently 20 minutes, then rub through a sieve and make a white sauce by stirring in until smooth 1 tbsp flour and 1 tbsp butter
7 - Now rub the oyster mixture through a sieve and put it with the white sauce.
8 - If the bisque seems too thick, it may be thinned with milk or cream
9 - Season befor serving.