1 pint oysters
1 1/2 tablespoons butter
1 1/2 tablespoons flour
Oyster liquid
2 1/2 cups milk
1/2 cup thick cream
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon nutmeg
2 egg yolks
2 tablespoons water
3 tablespoons chopped parsley

Drain oysters, saving liquid. Chop or grind oysters until fine.

Melt butter; add flour and cook until smooth.

Add oyster liquid, milk, cream, salt, paprika and nutmeg. When ingredients are smooth, bring to a boiling point. Add ground oysters. Remove from heat.

Combine and beat egg yolks and water. Add slowly to hot bisque. Add chopped parsley, then serve.

Makes 5 cups.