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OYSTER BISQUE (From the L.V.I.S "East Hampton Cookbook") 1/2 cup rice 4 cups chicken broth 4 Tbsp. butter 18 oysters Salt Tabasco sauce 1 1/2 cups heavy cream 1/4 cup Cognac Chopped parsley (optional) Freshly ground black pepper Cook the rice in the broth until very soft. Add the butter. Push the rice through a sieve or whirl in the blender. Finely chop 12 of the oysters or whirl in the blender with their liquid. Add to the rice mixture. Season to taste with salt and pepper to taste and 2 - 3 dashes Tabasco. Stir in the heavy cream; heat just to the boiling point. Add the 6 whole oysters and heat just until they curl at the edges. Add the Cognac and cook for 2 minutes. Ladle into heated soup cups, putting a whole oyster in each cup. Garnish with chopped parsley if desired. Serves 6. Recipe can be doubled.