Put the liquor from one quart of oysters into a quart measure, filling it up with water; strain this into a large saucepan; lay aside half of the oysters, chop up the rest quite small, and put them to the liquor; let them stew fifteen minutes; have a quart of milk near boiling. Melt two ounces of butter in a saucepan; put two ounces of flour to it; stir till they bubble; then quickly pour the milk on to it, stirring all the time. When smooth, lay in the whole oysters; strain the oyster liquor to this, pressing the chopped oysters well, and season; let the whole just simmer three minutes after the oysters are put in, if they cook longer, they will become tough. Take it from the fire while you beat the yolks of two eggs one minute; then stir them into the bisque; stir for half a minute, but do not return the soup to the fire; serve in a hot tureen. Cut lemons should be handed round with bisques.

Bisque of Clams is made exactly in the same way as that of oysters, except that the clams should all be chopped fine and strained out, unless they are very tender.