In honor of TODAY, being National Seafood Bisque Day (AND it’s National Seafood Month, National Book Month, National Cookbook Month), here’s Mom’s copycat recipe for imitating…
JOE MUER’S OYSTER BISQUE
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 21). As always, I’m asking only for proper credit if you care to re-share it.
One of Detroit’s best restaurants offered seafood like no other…
INGREDIENTS:
1 pint oysters
Some milk
2 TB butter
2 TB flour
1 egg slightly beaten
¼ cup heavy cream, unwhipped
Dash cayenne pepper
Salt & pepper, to taste
Sherry & parsley, to garnish
INSTRUCTIONS:
Heat oysters in their own liquid but do not boil – just until no longer transparent looking. Drain and reserve liquid. Dice oysters and set aside. Add enough milk to [oyster] liquid to make 2 cups. In a saucepan, melt the butter.
Combine the milk mixture with the flour – either in your blender or with a wire whisk (see page 25 of our Make Alike book) [pictured above] – stir into butter until thickened. Combine egg with the cream in blender or with wire whisk [then] add, [along with] seasonings and oysters, to milk mixture. Do not boil.
Serve in heated bowls with dash of sherry and parsley, to garnish. Serves 4 to 6 adequately. Do not freeze. Refrigerate leftovers to use soon.
#NationalBookMonth, #NationalCookbookMonth, #GloriaPitzersCookbook
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