Cook oysters in their own liquor until edges shrivel. Drain, reserve liquor; chop oysters. Melt butter, add cracker crumbs and milk. Cook five minutes, add seasonings, combine mixtures, strain thoroughly. Add beaten egg and chicken meat.
Bisque of Shrimps, Bretonne
- 1 quart shrimps
2 tablespoons onion
3 tablespoons butter
2 cups white stock
1 tablespoon carrot
2 tablespoons celery
¼ cup chopped mushrooms
salt and cayenne
1 cup white wine
Cook shrimps and vegetables in butter; add seasonings, white stock, and boil five minutes. Press through a sieve. Add wine and serve immediately.
By adding one cup of cream and two tablespoons of butter a much richer and smoother soup may be made.
Bouillon
- 6 pounds round of beef finely chopped
3 quarts cold water
1 pound bones, cracked
2 teaspoons salt
1 teaspoon finely chopped red or green pepper
1 small onion stuck with cloves
¼ cup celery
¼ cup carrot
6 peppercorns
2 cloves
¼ cup sherry
2 tablespoons butter
Cover meat and bones with cold water; simmer four hours. Sauté vegetables in butter; add to stock with seasonings except sherry. Cook one hour longer, strain, cool, remove fat and clear. Add sherry and serve.