Oyster Bouillon

Ingredients

• two dozen large oysters
• the beaten white of an egg
• the same quantity of hot creamy milk as you have oyster liquor
• salt
• pepper

Method

1. 1

   Drain from their own liquor and chop fine two dozen large oysters.

2. 2

   Put them to heat slowly in a double-boiler.

3. 3

   When they have become hot, put through a sieve and press from them all their juice.

4. 4

   The liquor you get under the sieve add to the liquor you get by first draining the oysters, and set on the fire in an earthen saucepan.

5. 5

   Stir in the beaten white of an egg and let come to boil.

6. 6

   Then strain through a cheese-cloth bag, add salt and pepper, and the same quantity of hot creamy milk as you have oyster liquor.

7. 7

   Serve hot with croutons or bread fingers.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 20. The excerpt below is the record exactly as published.

OYSTER BOUILLON Drain from their own liquor and chop fine two dozen large oysters. Put them to heat slowly in a double-boiler. When they have become hot put through a sieve and press from them all their juice. The liquor you get under the sieve add to the liquor you get by first draining the oysters, :and set on the fire in an earthen saucepan. Stir in the beaten white of an egg and let come to boil. Then strain through a cheese- cloth bag, add salt and pepper, and the same quantity of hot creamy milk as you have oyster liquor

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