CookEat Recipe
Oyster Bisque Nassau
Double-strained oyster bisque with onion milk, pounded oysters and celery, flour roux and cream. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1141. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Traceable fresh oysters and safe shellfish boil/handling; measure broth recovery and two-stage sieve loss, monitor final holding. Limites : Oyster meat/liquor volume, onion/celery mass, cooking reduction, retained fine pulp and soup yield are unmeasured. Final sieve then cheesecloth can remove substantial pulp; no fixed thickness or recovery is promised.
Method
Steps
Step 1
Boil three chopped Bermuda onions in one pint milk for printed twenty minutes in one saucepan. In a SECOND saucepan boil twenty-four freshly opened oysters WITH THEIR liquor in one and a half quarts water with three chopped celery branches and two parsley branches for printed twenty minutes. Strain oyster broth into the onion-milk pan; pound the cooked oyster meats WITH celery to a pulp and add to broth, discarding parsley as strained.
Step 2
In a separate pan heat TWO-AND-HALF ounces flour with FIRST one-ounce butter one minute. Gradually add combined oyster/onion broth, season with teaspoon salt and two saltspoons cayenne, stir to boiling. Off heat add gill cream and SECOND half-ounce butter, stirring two minutes. Strain first through sieve into basin THEN through clean cheesecloth into tureen, measuring actual recovered bisque and serving hot.
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