Oyster Bouillon

Ingredients

• One-half teaspoonful Armour's Extract of Beef
• 12 large fresh oysters chopped
• 2 tablespoonfuls butter
• 1 tablespoonful flour
• 2 cups oyster juice or water
• salt
• pepper
• little nutmeg

Method

1. 1

   Melt butter, add flour and cream, then add oysters, juice, and extract of beef.

2. 2

   Season and serve in bouillon cups or soup plates.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 3. The excerpt below is the record exactly as published.

Oyster Bouillon. On^'-half teaspoonful Armour's l^xiract of Tx^d'. '! do/,, lai'ge fresh oysters cho])])e(l. -i tablespoonfuU bnttei', 1 table-^poonful lloui'. "i cups oyster juice or watei-; salt. ])ep|)er and little nutmeg. Melt liutter, add tioui- and when ir creams, add ovsters, juice and extract of beef. ^Season and serve in bouillon cujjs oi' sou|) plates. This will serve about (S peojde. Mrs. W. H. .Tottnston. Oyster Soup. To 1 ((uai-t of ovsters, add 1 cup of water, shake well and sti'ain olT. putting the ovsters iji a double-boiler to heat; then take the sti'ained licpio]-. set it over the fire, iind as soon as it l:)econies scalding hot. ])our it o\er a ])iece of butter, the size of an egg, into which vou have braided, while the liquor is boiling, a tablespoon of flour; let butter, flour and li(pior cook a few minutes, stirring well, then add | a pint of cream oi- milk, and then the oysters, seasoning with salt and a little cayenne pepper

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