Oyster Soup aux Fines Herbes

Ingredients

• 2 gallons of oysters and their liquor
• 2 gallons of milk
• 2 cans mushrooms
• 1 onion
• 2 bay leaves
• a handful of parsley
• 1 pod of red pepper
• some white roux or butter and flour rubbed together, or common flour thickening

Method

1. 1

   Set the milk over the fire in one saucepan, the oysters in another; just before the oysters begin to boil, drain them from the liquor by pouring in a colander, and keep them back till time to serve.

2. 2

   Set the oyster liquor over the fire again, boil it, skim, and strain through a fine strainer into the milk.

3. 3

   Chop the onion, mushrooms, and parsley and throw them in along with the bay leaves and pepper pod whole.

4. 4

   Boil a short time; thicken like cream, add the oysters at the last.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 323. The excerpt below is the record exactly as published.

onions. I quart vinegar. Take ripe tomatoes slice them up, take out bad spots but not peel them, boil on stone until soft and then strain through a seive. Tie the spices in a piece of thin muslin. Put them in and the remaining ingredients and boil 3 hours or longer, if not thick enough. Use whole spices; keep the catsup in glass, bottles or jars sealed tight. 1094— Chili Sauce for the Landlady- Known to be good. 24 large ripe tomatoes. 6 green peppers. 4 large onions. 3 tablespoons salt. 8 tablespoons brown sugar. 6 teacups vinegar. Chop the peppers and onions very fine. Peel the tomatoes and cut up very small Put all into a kettle and boil gently an hour. Keep in glass jars well sealed. Eight Weeks.] {Continued from page i66.) and I went behind a door to watch what she would do. Of course she would not touch them, only walked around the table and viewed them on both sides ; nothing further took place that evening. I know the female mind is quick to act, but there was a problem that seemed too much for her, and took all night to consider. But it was all right next morning, for she took a stick and raked them into a gallon apple can, put in a small lump of concentrated lye, filled up with soap suds and let them stew for. hours, though I had not a thing but old newspapers to use in the mean- time, and every day of the eight weeks since, immediately after dinner that dear girl has put those towels through the same course of treat- ment, left them stewing all the after- noon and I suppose has washed them out besides, but does it so quickly I have never witnessed the operation; and now if it were not for the burned places the same three towels hanging there are white enough and good enough to begin another campaign. 170 COOKING FOR PROFIT, 1095 — Banana Ice Cream. About three good, mellow bana- nas are enough for each quart of cream. Rub the bananas through a sieve; sweeten the cream as usual, mix in the pulp and freeze. This is a favorite kind when made with real cream, but is not very good in a custard mixture. 1096 — Banana Fritters. Make thin batter, the same as for apple or pineapple fritters. Cut the bananas in halves across, if large, or use whole if small; put them in a bowl and moisten with rum and sugar, dip each piece in the batter, and fry by dropping them in hot oil or lard. At many hotels they are only rolled in powdered sugar when served, but you will find they are liked better with sauce. 1097 — Oyster Soup aux Fines Herbes OR NEW ORLEANS STYLE. For a hundred people — two gal- lons of oysters and their liquor, two gallons of milk, two cans mushrooms, one onion, two bay leaves, a handful of parsley, a pod of red pepper, some white roux or butter and flour rubbed together, or common flour thicken- ing

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