Bisque of Oysters

1 pint oysters     

1 small onion, diced fine

2 cups milk

1 stalk celery, small dice

1 cup stale bread crumbs

1 stalk parsley, minced fine

1 Tbsp. flour

1 bay- leaf

1 Tbsp. butter    

          Salt and pepper

1. Scald the milk, add the bread-crumbs and cook in a double boiler 20 minutes.

2. Rub through a sieve.

3. Make a béchamel sauce of the milk and crumb mixture and the flour and butter.

4. Dice the oysters; put them in a saucepan with their own liquor, the water and the diced vegetables and herbs.

5. Simmer 20 or 30 minutes. Rub through a fine sieve and combine with the béchamel.

6. More milk or cream may be added if the bisque is very thick. Season and serve.

©Al (Alex-Alexander) D. Girvan. All rights reserved.