Seafood Bisque (Newpaper clipping)

Seafood Bisque

This recipe was torn out of a newspaper, date unknown and found in an old cookbook. 

"Lima Oneto generously shared her recipe for the most delicious (and the richest) seafood bisque I have ever tasted..."

1 lb. each: oysters, shrimp, crabmeat and scallops
1/2 lb butter
2 quarts half and half
Seasonings to taste
1/2 cup cooking sherry

Saute seafood in melted butter in heavy saucepan or thick, deep skillet. Add half and half and seasonings and blend, heating slowly to simmering stage; do not boil.  Thicken with mixture of flour and water if needed.  Just before serving, add sherry.  Serve piping hot.

Yield: 12-14 servings.

Seafood Ragout (Easy Entertaining, Georgia State Chapter PEO, 1957)

Seafood Ragout (In a Chafing Dish)
(Easy Entertaining, Georgia State Chapter PEO, 1957, 14th Printing 1980)

1 pint oysters
2 lbs. shrimp, cooked
1/4 cup flour
1/4 cup butter
3/4 cup cream
Few grains cayenne
1/2 tsp onion juice
1/4 tsp pepper
3/4 cup diced cooked chicken
2 tablespoons sherry
1 tablespoon finely chopped parsley
3/4 lbs. mushrooms
Salt to taste

Heat oysters until edges curl. Make sauce of butter, flour and cream. Add seasonings, then remainder of ingredients. Serve hot.