Chesapeake Oyster Bisque
|All purpose flour||2 Tablespoon|
|Egg||1 , slightly beaten|
|Heavy cream||1⁄4 Cup (4 tbs)|
Heat oysters in their liquor, but do not boil.
Drain; reserve liquid.
Cut oysters into small pieces.
Add enough milk to liquid to make 2 cups.
Melt butter, blend in flour, and add the liquid.
Stir and cook until thickened.
Add egg mixed with cream and seasonings.
Add oysters; heat but do not boil.
Serve in heated cups with a dash of sherry; put a parsley sprig on top of each serving.
Makes 4 servings.