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.
