South Dakota - State flower: American Pasque

1. Shrimp and Oyster Bisque
2. Cabbage Soup
3. Scandinavian Vegetable Salad
4. Lamb Stew
5. Fried Cucumbers
6. Fattigmands

Shrimp and Oyster Bisque - Serves 6 to 8

2 cups raw oysters with liquor
1 cup shrimp, cooked and finely chopped
3 cups milk
1 Tbsp onion, grated
2 Tbsp butter
½ cup heavy cream
Salt
White pepper
Pinch of mace
2 beaten egg yolks
Cayenne

Using an electric blender, puree together the oysters with liquor and the shrimp; add a little of the milk if the mixture needs it to blend smoothly.

In the top of a double boiler, sauté grated onion in the butter until it is a pale gold. Add the shellfish puree, the rest of the milk and the cream. Season the bisque with white pepper and salt to taste and a pinch of mace and cook it over simmering water for 30 minutes.

Just before serving time, mix a few spoonfuls of bisque with the beaten egg yolks. Stir this mixture gradually in to the hot bisque and keep stirring until it just begins to thicken. Serve immediately with a dash of cayenne on each serving.

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