CookEat Recipe
Oyster Bisque
A smooth oyster bisque made with the oysters’ own broth, milk, cream and egg yolks, finished with butter and strained over the halved oysters.
Method
Steps
Step 1
Use forty-eight sound medium live food-purpose Eastern oysters. Scrub and open them hygienically, retaining all their own liquor in a clean bowl. Check the liquor for shell fragments or grit and strain it cleanly; keep the oysters cold until cooking.
Step 2
Bring the quart and a half of water to a boil. Add all the freshly opened oysters with all their own clean liquor and boil for about ten minutes as a guide, until the oysters are fully cooked and reach 74°C. Move the pan off direct heat, lift out the oysters with clean utensils and keep them hot. Strain all the actual poaching broth into a clean vessel; reserve it for this bisque.
Step 3
In another saucepan whisk the ounce and a half of butter with the two and a half ounces sifted flour for one minute. Add the three-quarters pint of hot milk and all the reserved oyster broth. Season with two lightly filled teaspoons salt, two saltspoons cayenne and one saltspoon grated nutmeg. Whisk briskly for five minutes, then boil slowly for ten minutes.
Step 4
Beat the two yolks separated from two pasteurized shell eggs with the gill of cold cream. Move the bisque off direct heat. Gradually whisk a little hot bisque into the yolk and cream mixture, then stir this tempered mixture into the remaining bisque. Add the separate half ounce butter in small bits and mix until it has dissolved.
Step 5
Cut each cooked oyster in half and put the pieces into a hot clean tureen. Gently heat the finished bisque as needed to reach 74°C, stirring carefully without a hard boil or curdling. Strain it through clean cheesecloth into the tureen over the oysters. Check that the combined oyster-and-bisque mixture is at least 74°C, then serve promptly.
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