Oyster Bisque

Chop the oysters into small pieces and combine them with the liquor in a small saucepan.

Bring to a boil over moderate heat and remove from the flame.

Set aside.

Combine the milk, onion, celery, parsley, and bay leaf in another sauce pan and bring to a boil over high heat.

Reduce the heat and simmer for 5 minutes, then strain and reserve the liquid.

In a large saucepan melt the butter over moderate heat, then stir in the flour, salt, pepper, and cayenne, forming a roux.

Add the reserved milk and stir over moderate heat until the mixture boils and thickens slightly.

Add the oysters and the liquor and heat, stirring, for 2 or 3 minutes, until the oysters are heated through.

Pour into serving bowls and garnish with chives.