Oyster Soup à 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 tea-spoonful 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 the butter, stir in the flour, and add the stock, mace, pepper, cayenne, and salt.

3. 3

   Boil for 10 minutes, then add the oysters.

4. 4

   When the oysters begin to shrivel, pour the soup into a tureen and add the boiling hot cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 22. The excerpt below is the record exactly as published.

OYSTER SOUP X-LA-REINE. 23 NOTE. — By single cream, that is meant which arises in twelve hours. Double cream arises in twenty -four hours, and cream for butter in forty -eight hours. GENERAL NOTES ON PURGES. — These purges are intended to suffice for serving four persons; and the apparent inequality of liquids used will be found to correspond with the different lengths of time for boiling, which is, of course, the reducing process. If it should happen that the puree is thickened unduly by boiling too quickly, this fault may be remedied by adding more of the stock while it is being passed through the sieve. OYSTERS AND OTHER SHELLFISH. FIRST DIVISION. Oyster Soup k-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 mace, one grain of cayenne, one tea-spoonful of salt, and half as much pepper

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