Tomato Oyster Bisque, Tureen-Style

Recipe by Molly53
READY IN: 30mins


  • 4
    tablespoons butter
  • 3
    tablespoons flour
  • 3
    cups milk
  • 1
    teaspoon salt
  • 14
    teaspoon pepper
  • 1
    pint oyster, with their liquor
  • 14
    teaspoon celery salt
  • 1
    egg, separated
  • 34
    cup condensed tomato soup, undiluted


  • Beat egg yolk until light, reserve; whip egg white to stiff peaks and place into tureen.
  • Melt butter in saucepan, add flour and blend.
  • Add milk radually, stirring constantly.
  • Stir until very smooth; add salt and pepper.
  • Cook oysters with celery salt in remaining tablespoon butter and the oyster liquor.
  • When the edges of the oysters curl, add the hot oyster liquor to the beaten egg yolk, stirring constantly.
  • Add the oyster mixture and oysters to the sauce in saucepan.
  • After the oysters are added, the mixture should not be permitted to boil.
  • Stir in the tomato soup, which has been heated.
  • Pour soup over the whipped egg white, mixing carefully.