Oyster Soup

Ingredients

• two quarts of fish stock
• the yolks of ten hard eggs
• the hard part of two quarts of oysters
• the yolks of six raw eggs

Method

1. 1

   Beat the yolks of hard eggs and the hard part of oysters in a mortar, then add to the fish stock.

2. 2

   Simmer for half an hour, strain, and add the cleaned oysters.

3. 3

   Simmer for five minutes, then add the beaten yolks of raw eggs and stir until thick and smooth without boiling.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 360. The excerpt below is the record exactly as published.

OYSTER SOUP.— Take two quarts of fish stock, beat the yolks of ten hard eggs, and the hard part of two quarts of oysters, in a mortar, and add this to the stock. Simmer it all for half an hour ; then strain it off', and put it and the oysters (cleared of the beards, and nicely washed) into the soup. Simmer five minutes ; have ready the yolks of six raw eggs

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