nd drain, reserving as much oyster liquor as possible. Also strain
epper.
Simmer, stirring, until bisque is lightly thickened, and the
emaining tablespoon butter and the oyster liquor.
When the edges
Stock: Cook stock until water is reduced to approximately 2 cups.
Strain stock and discard shells etc.
Bisque: Warm stock and add two cans evaporated milk, butter, S& P.
Gently heat until hot but not boiling.
Add cooked lobster and warm through gently.
Serve w/ common crackers or oyster crackers.
nough clam juice to the oyster liquid to make one cup
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
In 3 quart saucepan, saute onion in butter until tender. Stir in flour, salt and nutmeg until smooth.
Gradually whisk in milk and water.
Add cheese; cook and stir over medium heat until melted.
Add spinach; cover and simmer for 4 to 5 minutes or until heated through.
Serve with oyster crackers if desired.
Yield: 5 to 6 servings.
Melt butter in sauce pan.
Saute celery and shallots until tender.
Blend in flour.
Stir, cook 5 minutes more over low heat. Add all other ingredients EXCEPT Half & Half and Tabasco.
Simmer 20 minutes.
Add warm Half & Half and Tabasco.
Pour into mugs. Top with whipped cream.
Serves 8.
In a 3 quart saucepan, saute onion in butter until tender.
Stir in the flour, salt, and nutmeg until smooth.
Gradually whisk in milk and water.
Add cheese; cook and stir over medium heat until melted.
Add spinach; cover and simmer for 4-5 minutes or until heated through.
Serve with oyster crackers in desired.
ead. Add the jicama and oyster sauce and saute for 30
nd pepper seasonings.
Let bisque simmer on stovetop for another
Bisque Balls: Using a meat grinder/
Place Tater Tots in a 9 x 12-inch dish or pan.
Pour the cheese soup that has been mixed with the milk over the potatoes. Next, pour the tomato bisque soup that has been mixed with the water over the nacho cheese soup.
Mix soups with spoon gently (do not disturb potatoes).
Bake in a 350\u00b0
oven for 1/2 hour or so until Tater Tots test soft and are lightly browned and soups are thickened.
Serve hot.
Stir, slightly, when removed from the oven and ready to serve.
ake about 3 quarts.
Bisque:
In a large heavy
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
Beat egg yolks with sugar over a hot fire until steam begins to rise.
Remove from the fire to ice and continue beating until the mixture becomes quite stiff.
Stir in bisque crumbs.
Pour into a 2-quart brick or melon mold thinly lined with frozen apricots.
Pack in ice and salt for two hours.
Be careful to overfill the mold, as the mixture will shrink a little.
kewer and add to the bisque. Some chopped chives and a
irtight container.
For the bisque:
Melt 1/4 cup
For the Tomato Bisque: In a large soup pot
patula every 10 minute.
Bisque: Preheat oven to 450 degrees