|Fresh oysters||1 Pint|
|Milk||3 Cup (48 tbs)|
|Garlic salt||1 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Instant mashed potato granules||1⁄4 Cup (4 tbs)|
|Tomato soup||1 Can (10 oz)|
Pour oysters and liquor in heavy saucepan; cook slowly until edges begin to curl.
Drain and chop oysters.
Scald milk in kettle; add seasonings and butter.
Stir in potato granules.
Add small amount of milk mixture to slightly beaten egg yolk; combine with remaining milk mixture.
Stir in tomato soup; blend well.
Add chopped oysters; return to low heat.
Beat egg white until stiff; fold into bisque.
Garnish with parsley flakes or paprika; serve immediately.