Lunch
Oyster Bisque
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 quart oysters
- 2 cups White Stock III
- 1½ cups stale bread crumbs
- 1 slice onion
- 2 stalks celery
- Sprig of parsley
- Bit of bay leaf
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups scalded milk
- Salt
- Pepper
Historical transcription
Source method
- 1
Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf thirty minutes. Rub through a sieve, bring to boiling-point, and bind with butter and flour cooked together. Add milk, soft portion of oysters, and salt and pepper to taste.
Nutrition pending
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