Show now you can eat oysters again lovers of the sea sa food can once azain again enjoy oysters everybody knows how bow to make oyster stew mew but a real bisque of 0 oyster is else again A well known new york hotel chef prides himself on this specialty and gives his directions as follows heat a quart of oy oysters sterrs quickly to the boiling point in their own liquor drain the liquor and strain then saute half a minced onion in three tablespoons butter add a teaspoon of salt a half teaspoon paprika and a teaspoon curry powder if desired add then three tablespoons cornstarch to thicken the sauce sauca and make it creamy when frothy dilute with the oyster liquor let simmer ten int minutes autes and keep hot over hot water pound the oysters oy or aters pass through a sieve then reheat in the sauce when teady to serve dilute with hot milk or cream |