Oyster Cream Soup. — Place a saucepan with y, ounce butter and 1 fine-chopped white onion over the fire ; cook 5 minutes with- out browning ; add 1 tablespoonful fiour and cook a few minutes ; then add 3 cupfuls chicken or veal broth, and the strained liquor of 1 quart of oyaters ; season with 7, teaspoonful salt, Y^ teaspoonful white pepper ; cook 10 minutes ; strain into a clean saucepan ; re- turn it to the fire, add the oysters, boil 2 minutes ; remove the saucepan to side of stove ; mix the yolks of 2 eggs with 1 cup of cream, add it slowly to the soup, do not let boil again ; serve with small oyster crackers. Oyster 8onp with Milk. — Strain the liquor from a quart of oysters into a saucepan ; add the oysters, Vs tablespoonful butter,✪ Clam Chowder 2 tablespoonfuls rolled cracker, a little salt, some white pepper, and boil until the oysters ruffle, which takes about 3 minutes ; add 1 pint of boiling milk and serve. Crab Bisque k PAlIemande. — Drop 6 live crabs into boiling water, add 1 tablespoonful salt and boil 12 minutes ; then remove and when cold split them with a knife ; extract all the meat ; wash the shells and dry them in the oven ; then place them in a chopping bowl, add 2 ounces butter, and pound them fine ; place the shells and butter in a saucepan, and stir 10 minutes over the fire; add 2 quarts chicken stock mentioned below, and cook slowly 10 minutes longer ; strain the soup into another saucepan, add Yt cup- ful cream and 3 well-beaten eggs✪ Crab Bisque à l'Allemande, place the soup over the fire, beat constantly with an egg beater till just before the boiling point, then SOUPS, Exa 67 add the crab meat, and 12 chicken-forcemeat balls previously boiled in salted water. Ghigeek Stock. — Glean and wash a chicken, remoTe the breast (to be used for the forcemeat balls) ; place the chicken in a saucepan over the fire, and cover with water ; as soon as it boils, add 2 onions, 1 leek, a bouquet, and y, tablespoonf ul salt ; cover, and boil slowly. When the chicken is done remove it Melt 1 tablespoonf ul butter in a frying pan, add 1 tablespoonf ul flour ; stir a few minutes over the fire without browning ; add it to the soup and boil five minutes ; then strain and use as directed above. Bisque of Grab. — Drop 6 hard-shell crabs into boiling water, add 1 tablespoonf ul salt, and cook 12 minutes ; remove them with a skimmer ; when cold open the crabs with a knife and extract all the meat ; put the meat from the claws aside ; chop the remaining meat fine, place it in a saucepan with 1 cupful rice and 3 quarts white broth, add a bouquet, a little salt and pepper, cover, and boil 1 hour ; then strain through a sieve, return the liquid to saucepan ; add y, pint of cream and the crab meat from the claws ; let it get boil- ing hot ; if necessary, add more salt and pepper. Serve with crotltons.

AI-modernized reading of the original text

Oyster Cream Soup. — Place a saucepan with y, ounce butter and 1 fine-chopped white onion over the fire ; cook 5 minutes without browning ; add 1 tablespoonful flour and cook a few minutes ; then add 3 cupfuls chicken or veal broth, and the strained liquor of 1 quart of oysters ; season with 7, teaspoonful salt, Y^ teaspoonful white pepper ; cook 10 minutes ; strain into a clean saucepan ; return it to the fire, add the oysters, boil 2 minutes ; remove the saucepan to side of stove ; mix the yolks of 2 eggs with 1 cup of cream, add it slowly to the soup, do not let boil again ; serve with small oyster crackers. Oyster Soup with Milk. — Strain the liquor from a quart of oysters into a saucepan ; add the oysters, Vs tablespoonful butter, 2 tablespoonfuls rolled cracker, a little salt, some white pepper, and boil until the oysters ruffle, which takes about 3 minutes ; add 1 pint of boiling milk and serve. Crab Bisque à l'Allemande. — Drop 6 live crabs into boiling water, add 1 tablespoonful salt and boil 12 minutes ; then remove and when cold split them with a knife ; extract all the meat ; wash the shells and dry them in the oven ; then place them in a chopping bowl, add 2 ounces butter, and pound them fine ; place the shells and butter in a saucepan, and stir 10 minutes over the fire; add 2 quarts chicken stock mentioned below, and cook slowly 10 minutes longer ; strain the soup into another saucepan, add Yt cupful cream and 3 well-beaten eggs, place the soup over the fire, beat constantly with an egg beater till just before the boiling point, then SOUPS, Exa 67 add the crab meat, and 12 chicken-forcemeat balls previously boiled in salted water. Chicken Stock. — Glean and wash a chicken, remove the breast (to be used for the forcemeat balls) ; place the chicken in a saucepan over the fire, and cover with water ; as soon as it boils, add 2 onions, 1 leek, a bouquet, and y, tablespoonf ul salt ; cover, and boil slowly. When the chicken is done remove it Melt 1 tablespoonf ul butter in a frying pan, add 1 tablespoonf ul flour ; stir a few minutes over the fire without browning ; add it to the soup and boil five minutes ; then strain and use as directed above. Bisque of Crab. — Drop 6 hard-shell crabs into boiling water, add 1 tablespoonf ul salt, and cook 12 minutes ; remove them with a skimmer ; when cold open the crabs with a knife and extract all the meat ; put the meat from the claws aside ; chop the remaining meat fine, place it in a saucepan with 1 cupful rice and 3 quarts white broth, add a bouquet, a little salt and pepper, cover, and boil 1 hour ; then strain through a sieve, return the liquid to saucepan ; add y, pint of cream and the crab meat from the claws ; let it get boiling hot ; if necessary, add more salt and pepper. Serve with croutons.

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Clam ChowderClam SoupOyster Cream SoupOyster Soup with MilkCrab Bisque à l'Allemande

European and American cuisine