Bisque of Oysters à la Royale from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put half a pound of Carolina rice in a stewpan with enough cold water to cover it, bring to the boil, then strain and rinse it in cold water; put it into three pints of light fish stock and cook it...
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Cooking tools:
- Stove
- Saucepan
- Colander
Ingredients
- oysters
- light fish stock
- raw yolks of eggs
- butter
- salt
- cayenne
- oyster purée
- single cream
- cold water
- carolina rice
- white wine
- rice
- custard
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