sieve with cheesecloth. Pour oyster liquor through cheesecloth to remove
sand or grit.
Place cream in medium heavy saucepan. Cook over medium-high heat for
10 minutes, or until
cream thickens a bit. Add strained oyster liquor. Cook over medium heat
for 5 minutes.
Finely chop white part of 1 scallion and add to cream. Reduce heat to
medium, add oysters,
and cook for 2 to 3 minutes, until oysters are just cooked through and
bisque is hot. Add a
pinch of salt, if needed.
Finely chop scallion greens. Ladle bisque into warm flat soup plates,
with 4 oysters in each.
Garnish with scallion greens and coarsely ground black pepper. Serve
Full-bodied Chardonnay, such as Belvedere, Geyser Peak, Acacia or Mueller
tips home | rozanne
gold 's tips |
ballotine | wild
rice with five-hour onions |
acorn squash and carrot purée | cranberry
conserve | slow-baked
pears, sauternes aspic
2001 | 2000 | 1999