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1
Pick over the oysters for shells.
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2
Simmer the oysters in a covered pot over low heat with a little salt and black pepper.
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3
Stir occasionally until the edges of the oysters curl.
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4
Lift the oysters out of the stock with a slotted spoon and put them in a colander with a bowl underneath to catch the pot liquor.
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5
Pour the stock from the pot into the bowl, being careful to discard any oyster dregs.
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6
Set the stock aside.
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7
Cook the celery and onion in a little water until tender; drain, reserving the broth.
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8
Add the broth to the oyster stock (should measure about 2 cups), then add the milk and cream (reserve a little cream to whip for garnish).
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9
Heat the butter, then whisk in the flour to make a roux.
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10
Add the stock mixture to the roux, and stir briskly until thickened and smooth.
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11
Add a little nutmeg, a pinch of curry powder, a pinch of Accent, the lemon juice, Worcestershire, and cayenne.
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12
Correct the seasonings.
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13
Mash the oysters with the celery and onions and mix well; add to oyster stock.
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14
Keep warm over hot water until time to serve.
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15
Whip the reserved cream.
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16
Pour bisque into individual bowls.
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17
Swirl an even portion of whipped cream into each bowl.
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18
Add a little paprika and chopped parsley to garnish.
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19
Offer sherry separately, if desired.
