Oyster Soup a-la-Reine

Ingredients

• One quart of oysters
• one pint of white stock
• one-half pint of cream
• one and one-half ounces of butter
• one ounce of flour
• one blade of mace
• one grain of cayenne
• one teaspoonful of salt
• half as much pepper

Method

1. 1

   Drain the liquor from the oysters and bring it to a boil.

2. 2

   In a separate saucepan, melt butter, stir in flour, and add stock.

3. 3

   Add mace, cayenne, and salt, and boil for ten minutes.

4. 4

   Add oysters and watch closely; when they begin to shrivel, pour into a tureen and add hot cream.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 8. The excerpt below is the record exactly as published.

Oyster Soup a-la-Reine.— One quart of oysters, one pint of white stock, one-half pint of cream, one and one-half ounces of butter, one ounce of flour, one blade of OLAM CffO WDER. \ ; mace, one grain of cayenne, one teaspoonful of salt, and half as much pepper

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