Tomato Oyster Bisque, Tureen-Style

Ingredients

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

Directions

1. 1

   Beat egg yolk until light, reserve; whip egg white to stiff peaks and place into tureen.

2. 2

   Melt butter in saucepan, add flour and blend.

3. 3

   Add milk radually, stirring constantly.

4. 4

   Stir until very smooth; add salt and pepper.

5. 5

   Cook oysters with celery salt in remaining tablespoon butter and the oyster liquor.

6. 6

   When the edges of the oysters curl, add the hot oyster liquor to the beaten egg yolk, stirring constantly.

7. 7

   Add the oyster mixture and oysters to the sauce in saucepan.

8. 8

   After the oysters are added, the mixture should not be permitted to boil.

9. 9

   Stir in the tomato soup, which has been heated.

10. 10

    Pour soup over the whipped egg white, mixing carefully.