Clear Oyster Broth (Bouillon clair d’Huitres) a la Barnegat

Ingredients

• one quart oysters
• a little of the liquid
• one cup water
• four cups of the oyster broth
• two cups tomato juice
• the white of an egg, half beaten
• the shell
• pepper
• a tablespoon whipped cream

Method

1. 1

   Remove fat from oysters and chop remaining part.

2. 2

   Stew with their liquid and add water if needed for ten to fifteen minutes, then strain.

3. 3

   Combine oyster broth with tomato juice, clear with egg white and shell, strain, and boil.

4. 4

   Serve hot in cups, garnished with oyster hearts and whipped cream.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 64. The excerpt below is the record exactly as published.

a little of the liquid. Chop the remaining part fine; put with their own liquid in a saucepan [add one cup water if there is not sufficient liquid on the clams]; let stew about ten to fifteen minutes. In the meantime, put three cups milk on the AMERICAN COOK BOOK 45 stove in a double boiler; when hot, thicken with one tablespoon cornstarch dissolved in half cup milk; flavor with some Worcester¬ shire sauce; season with pepper and salt to taste. When ready to serve, strain the clam broth from the chopped clams into the thick¬ ened milk, add one tablespoon butter, one tablespoon chopped parsley, and one cup cream. Serve two of the hearts of the clams in each cup for the garnishing, with a teaspoon whipped cream on top. Clear Clam Broth ( Bouillon clair de Clovisses ) a la Juliet One quart clams. Remove the fat part and put in a saucepan separately with a little of the liquid. Chop the remaining part fine; put with their own liquid in a saucepan [add one cup water if there is not sufficient liquid on the clams]; let stew about ten to fifteen minutes; then strain it. To four cups of the clam broth, two cups tomato juice; clear with the white of an egg, half beaten, and the shell; strain through a fine cloth; put on the stove; let come to a boil. Serve hot in cups. Garnish with two hearts of the clams and with a tablespoon whipped cream on the top of each. Serve with cheese crackers for lunch or supper. Can also be served cold and garnished in the same way. Oyster Broth ( Bouillon d’ Huitres) a la Bregitta One quart oysters. Remove the fat part and put in a saucepan separately with a little of the liquid. Chop the remaining part fine; put in their own liquid in a saucepan [add one cup water if there is not sufficient liquid on the oysters]; stew from ten to fifteen minutes. In the meantime, put three cups milk on the stove in a double boiler; when hot, thicken with one tablespoon cornstarch dissolved in half cup milk; flavor with some Worcestershire sauce; season with pepper and salt to taste. When ready to serve, strain the oyster broth from the chopped oysters into the thickened milk; add one tablespoon butter, and one cup cream. Serve two of the hearts of the oysters in each cup for the garnishing, with one table¬ spoon of whipped cream on the top of each. Clear Oyster Broth( Bouillon clair d’ Huitres) a la Barnegat One quart oysters. Remove the fat part and put in a saucepan separately with little of the liquid; chop the remaining part fine and put with their own liquid in a saucepan; add one cup water if there is not sufficient liquid on the oysters, let stew ten to fifteen minutes; then strain it. To four cups of the oyster broth, two cups tomato juice; clear with the white of an egg, half beaten, 46 THE SWEDISH, FRENCH, AMERICAN COOK BOOK and the shell; strain through a fine cloth, put on the stove, let come to a boil. Pour hot in cups. Garnish with two hearts of the oysters and with a tablespoon whipped cream on the top of each. Serve with cheese crackers for luncheon or supper. [Can also be served cold, garnished in the same way.] Soldier Soup ( Soupe Militaire ) Select one and a half pounds dry peas or beans; wash well; soak in water from six to eight hours; put on stove in cold water; add some small onions and carrots cut neatly but in large pieces; add a piece of bacon if at hand, if not, a ham bone or any other bones will do instead; simmer slowly from two to three hours, without salt, until the beans or peas become soft; then add pepper

Cook this with the app: pantry check, scaling, and the assistant.