Oyster Soup (A French recipe)

Ingredients

• Drain i quart of oysters
• season with salt
• pepper
• a blade of mace
• a bayleaf
• and i ounce butter
• Add j^ pint of white stock
• and I pint of hot milk
• the yolk of i egg
• some parsley
• and a blending of flour and butter

Method

1. 1

   Season oysters and cook with herbs and butter for 15 minutes.

2. 2

   Remove oysters and herbs, add oyster juice, hot milk, egg yolk, parsley, and flour-butter blend.

3. 3

   Return oysters and serve hot.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 12. The excerpt below is the record exactly as published.

OYSTER SOUP. (A French recipe.) Drain i quart of oysters and season with salt, pepper, a blade of mace, a bayleaf, and i ounce butter. Add j^ pint of white stock and cook fifteen minutes. Remove the oysters and herbs, 21 With a Saucepan over the Sea and to the stock add the juice of the oysters and I pint of hot milk, the yolk of i egg, some parsley, and a blending of flour and butter

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