Tomato-oyster bisque

What you?ll need:

4 Tbl butter, divided into 3 Tbl & 1 Tbl
3 Tbl flour
3 c milk, scalded (brought to a boil then removed from heat)
1 tsp salt
¼ tsp pepper
1 pint oysters with liquid
¼ tsp celery salt
1 egg, separated
¾ c condensed tomato soup, undiluted and heated

Melt the 3 Tbl butter in a deep pot. Whisk in the flour and blend well. Gradually add the milk, stirring constantly. Stir until smooth. Add the salt & pepper and set aside. In a separate pan, melt remaining butter with the oysters, oyster juice and celery salt. When the edges of the oysters start to curl, remove from heat and beat in the egg yolk with a wire whisk. Add the oyster mixture to the milk mixture stirring well. Reduce heat to low. Stir in tomato soup and heat through. In a mixing bowl, beat egg white until stiff. Place the beaten egg white in a soup tureen or large serving bowl. Pour the oyster mixture over the top of the beaten egg white and gently fold the two together. Serve with oyster crackers. Feeds 4 - 5.

Cost:
butter - $1.75/pound
flour - $2.12/5 pound bag
milk - $3.99/gallon
oysters - $3.00
eggs - $1.09/ dozen
condensed tomato soup - $0.89
Total - $5.36