Oyster Cream Soup

Ingredients

• y, ounce butter
• 1 fine-chopped white onion
• 1 tablespoonful fiour
• 3 cupfuls chicken or veal broth
• 1 quart of oyaters
• 7, teaspoonful salt
• Y^ teaspoonful white pepper
• the yolks of 2 eggs
• 1 cup of cream

Method

1. 1

   Place a saucepan with butter and onion over the fire; cook 5 minutes without browning; add flour and cook a few minutes; then add chicken or veal broth and the strained liquor of the oysters; season with salt and white pepper; cook 10 minutes; strain into a clean saucepan; return it to the fire, add the oysters, boil 2 minutes; remove from heat, mix the yolks of eggs with cream, add slowly to the soup, do not let boil again; serve with small oyster crackers.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 40. The excerpt below is the record exactly as published.

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

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