Oyster Soup

Ingredients

• 1 quart oysters
• 2 cups white stock
• 1 cup stale bread crumbs
• 2 tablespoons butter
• 1 tablespoon flour
• 4 onion sliced
• 3 stalks celery
• 2 sprigs parsley
• 1 blade mace
• 3/4 cup cream
• 1 egg yolk
• Bit of bay leaf
• 3 teaspoons salt
• Cayenne

Method

1. 1

   Clean and remove all particles of shell from oysters, reserving liquor, and setting aside soft portions.

2. 2

   Cook chicken stock, bread crumbs, reserved liquor, tough part of oysters, onion, celery, parsley, mace, and bay leaf for twenty minutes.

3. 3

   Rub through a sieve, bring to boiling point, add butter and flour cooked together, milk, soft part of oysters, cream mixed with yolk of egg and seasonings.

4. 4

   When very hot serve at once.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 22. The excerpt below is the record exactly as published.

OysTER Soup. BREADED Lams FILueEts. MasHED PorTaToEs. Frrep CUCUMBERS. PEACH CABINET PUDDING. CRACKERS. CHEESE. Cart Nor. 92 What to Have for Dinner. OYSTER SOUP. 1 quart oysters Bit of bay leaf 2 cups white stock 2 tablespoons butter 1 cup stale bread crumbs 1 tablespoon flour 4 onion sliced 34 cups scalded milk 3 stalks celery $ cup cream 2 sprigs parsley 1 egg yolk 1 blade mace Salt Cayenne Clean and remove all particles of shell from oysters, reserving liquor, and setting aside soft portions. Cook chicken stock, bread crumbs, reserved liquor, tough part of oysters, onion, celery, parsley, mace, and bay leaf, twenty minutes. Rub through a sieve, bring to boiling point, add butter and flour cooked together, milk, soft part of oysters, cream mixed with yolk of egg and sea- sonings. When very hot serve at once. BREADED LAMB FILLETS. Prepare lamb same as for Sautéd Fillets of Lamb. : (See p. 13, under Family Dinners, Menu No. III.) Dip in crumbs, eggs, and crumbs, fry in deep fat, and drain on brown paper. To offer variety these fillets may be shaped like chops, and, after frying, insert an inch and one-half piece of macaroni in each fillet to represent the bones. Serve with Tomato Sauce or Fried Cucumbers. MASHED POTATOES. | (See p. 44, under Family Dinners, Menu No. X.) FRIED CUCUMBERS. Remove thick slices from ends and cut off thick par- ings from two cucumbers. Cut in one-half inch slices. Family Dinners. 93 To two cups water, add one teaspoon salt, one-eighth tea-, spoon pepper and two tablespoons vinegar. Add sliced cucumbers and let stand one hour. Drain, dry between towels, fry in deep fat, and drain on brown paper. PEACH CABINET PUDDING. 1 can peaches Yolks 3 eggs 4 cup powdered sugar 4 cup sugar 2 tablespoons Sherry wine 4 teaspoon salt 1 tablespoon brandy 14 tablespoons granulated 2 tablespoons cold water gelatine 2 cups milk Whites 3 eggs Drain peaches, cut in quarters, sprinkle with pow- dered sugar, and pour over sherry and brandy. Make a custard of milk, egg yolks, sugar and salt, and just be- fore removing from fire add gelatine soaked in cold water. Strain and when slightly cooled add liquor drained’ from peaches. Stir until mixture begins to thicken, then add whites of eggs beaten stiff. Line a mould with peaches, pour in custard and chill. . ee 94 What to Have for Dinner. MENU NO. XXIII. “A good dinner ts brother to the good poem.” APPLEDORE BEAN Soup. — Cars Heap. RICED Poraross. BAKED MACARONI WITH CHEESE. PARSNIPS WITH DRAWN Burter SAvce. APPLE DUMPLINGS. PracH Branpy SAvce. AssortTep. Norts. Family Dinners. 95 APPLEDORE BEAN SOUP. 1 cup dried lima beans 1} cups milk 3 pints cold water 4 tablespoons butter 4 slices onion 14 tablespoons flour 8 slices carrot 3 teaspoons salt

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