Tomato Oyster Bisque, Tureen-Style – a delicious recipe with butter, flour, milk, salt, pepper, oyster. Easy to follow and perfect for any occasion.
Serves 4
Seafood
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1
Beat egg yolk until light, reserve; whip egg white to stiff peaks and place into tureen.
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2
Melt butter in saucepan, add flour and blend.
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3
Add milk radually, stirring constantly.
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4
Stir until very smooth; add salt and pepper.
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5
Cook oysters with celery salt in remaining tablespoon butter and the oyster liquor.
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6
When the edges of the oysters curl, add the hot oyster liquor to the beaten egg yolk, stirring constantly.
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7
Add the oyster mixture and oysters to the sauce in saucepan.
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8
After the oysters are added, the mixture should not be permitted to boil.
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9
Stir in the tomato soup, which has been heated.
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10
Pour soup over the whipped egg white, mixing carefully.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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