Oyster Bisque
1 celery stick, chopped
1/4 cup flour
1 onion slice, chopped
1 tsp salt
1 parsley sprig, chopped
pinch pepper
1 bay leaf
12 opened oysters, chopped
2 cups half milk, half cream
2 tbsp butter
Put the celery, onion, parsley, bay leaf and half-and-half in a saucepan, bring almost to a boil, simmer for 10 minutes. Strain liquid and reserve. Melt the butter in the top part of a double boiler over simmering water. Stir in the flour and then the liquid and cook until sauce is smooth and thickened. Add the seasonings and the chopped oysters. Simmer for 2 minutes. Serve. SERVES 4.