Oyster Bisque

1 pint stewing oysters

4 to 6 tablespoons sherry

3 tablespoons butter

1 tablespoon chopped parsley

1 cup finely minced celery

2 cups light cream or

2 tablespoons flour

evaporated milk

Paprika

Chop oysters very fine. Reserve the liquor. Melt 2 tablespoons of the butter in top of double boiler over boiling water; add celery and heat until tender. Blend in flour, then gradually stir in evaporated milk, keeping mixture smooth. Add oysters and oyster liquor, blending well. Season to taste with salt and pepper. Simmer, but do not permit bisque to come to a boil. Add 1 tablespoon butter, the sherry and parsley. Pour into serving dishes and garnish with a sprinkle of paprika for color.

Note: 1 - 5oz can shrimp, lobster or crab may be substituted for the oysters.

Makes 4 servings