Tagged: Mildred Covert

Creole Oyster Bisque

Serves 8

1 qt. oysters and their juice
3 stalks finely chopped celery
8 tablespoons (1 stick) butter
3 stalks finely chopped celery
6 tablespoons flour
2 cups oyster liquor (or oyster rinse water)**
2 teaspoons thyme
2 bay leaves
3 medium Idaho potatoes, peeled, cubed and blanched
1 bunch thinly sliced green onions
2 cups heavy cream (or 1/2 & 1/2)
Salt, pepper, hot sauce to taste

Mildred's Potato Latkes (Yields 24 latkes)

6 large Idaho potatoes, peeled and grated
2 eggs
2 Tablespoons flour
1 teaspoon salt
Pepper to taste
1 small onion, grated
1 carrot, peeled and grated
teaspoon baking powder
Oil for frying

Drain potatoes thoroughly. Mix all ingredients together. Drop by the tablespoon full into inch of hot oil in a frying pan. Fry until browned on both sides, turning only once so potatoes do not get soggy.

Drain on paper towels and serve.