Oyster Soup

Ingredients

• One quart fish stock
• 3 oz. butter
• 3 oz. flour
• 2 dozen oysters
• 1 pint cream
• salt and pepper

Method

1. 1

   Melt the butter in a stewpan, mix into it smoothly the flour, add the fish stock and beards of the oysters, and boil five minutes, stirring all the time.

2. 2

   Blanch, and cut the oysters in half, add them with the cream, and season to taste.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 12. The excerpt below is the record exactly as published.

J pint cream, 1 small shalot, 1 tablespoonful peppercorns, 1 teaspoonful salt. Blanch and pound the almonds and boil them in the stock for one hour with the peppercorns, celery, shalot, and then rub through a sieve. Melt 1 oz. butter im a saucepan, mix in 2 oz. flour smoothly, add the milk, and boil three minutes. Pour into this the stock and salt, boil up, put the cream in the tureen, add to it the soup, and serve, i • •- ■- - ■■ .w Lobster Soup. Two good* sized lobsters, 1 quart fish stock, crust of one French roll, 1 ahalot, the rind oi on& tamoa (^ «eca.\L cmeV 32 MI8S CAMERON'S COOKERY BOOK. 37 2 teaspoomfuls of salt, a dust of cayenne. Take the meat out of the body, claws, and tail ; cut into very small dice and put on a plate. Bruise the fins, chine, and small claws in a mortar and put them into a saucepan with the stock, lemon rind, shalot, and pepper; stew gently three-quarters of an hour and strain. Take part of the meat, the coral, 2 oz. butter, 1 egg, and a few breadcrumbs, make into small quenelles, and fry ; put them into the tureen, pour the soup over, add the rest of the cut-up meat, and serve. Palestine Soup. Two lb. Jerusalem artichokes, 2 quarts milk or stock, 1 oz. butter, the yolks of 2 eggs, and £ pint cream. Pare the arti- chokes and boil them in water till quite soft, rub them through a wire sieve, put the pulp into a saucepan with the milk and butter, pepper and salt to taste, stir over the fire till it boils, then let it stew gently for 1J hour. Beat the yolks of the eggs, mix with the cream, put them into the tureen, pour in the hot soup, stir well, and serve immediately, j. . Oyster Soup. One quart fish stock, 3 oz. butter, 3 oz. flour, 2 dozen oysters, \ pint cream, salt and pepper

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