Oyster Bisque Recipe

1 dozen large raw oysters, shucked, drained, and chopped
4 cups milk
1 slice onion
2 stalks celery
1 sprig parsley
1 small bay leaf
1/3 cup butter, melted
1/3 cup flour
1 3/4 teaspoon salt
1/8 teaspoon pepper

In a small saucepan, slowly bring oysters just to a boil. Enough oyster liquor will remain on oysters to cook without adding additional liquid. Cook until oysters curl around the edges. Remove oysters immediately.

Scald milk with onion, celery, parsley, and bay leaf. Remove seasonings from milk. In a large pan, blend butter, flour, salt, and pepper. Slowly stir in milk. Stir over low heat until thickened. Add oysters and serve. Serves 3 to 4.

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Grammy always made oyster stew for Christmas Eve--I wonder if this was the recipe she used? It sounds like it. I liked the broth, but wouldn't eat the oysters :)

I don't know where this recipe came from--it is a clipping from a magazine. There is an advertisement for the Oregon General Store on the back.