Recipe by mollypaul

This is a rich , lovely cream bisque that is delicately flavored with steamed vegetables. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Grind oysters in a meat grinder or food processor.
  2. Cook celery and bell pepper in a small amount of water until tender.
  3. Melt butter, add flour and blend thoroughly.
  4. Add milk gradually, stirring constantly.
  5. Season with salt and pepper.
  6. Combine with cooked vegetables and minced oysters.
  7. Heat slowly for five minutes.
  8. Add a few drops of Worcestershire sauce before serving.

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