Oyster Soup

Ingredients

• Melt in a saucepan two ounces of butter
• cook in it one tablespoonful of corn-flour
• add two quarts of fish stock
• a little grated nutmeg
• the liquor from a tin of oysters
• the yolks of two eggs
• with a gill of cream

Method

1. 1

   Melt butter, cook corn-flour, add fish stock, season, and boil for ten minutes.

2. 2

   Remove fat, add halved oysters to a tureen, and pour boiling soup over them.

3. 3

   Optionally, add whipped egg yolks with cream.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 70. The excerpt below is the record exactly as published.

Oyster Soup. Melt in a saucepan two ounces of butter, cook in it one tablespoonful of corn-flour; add two quarts of fish stock, made from the bones of fish {see Fish Stock) ; a little grated nutmeg, salt, cayenne pepper, the liquor from a tin of oysters. Stir to boiling; allow it to boil ten minutes; this will enable all the fat and scum to rise to the top ; remove it carefully; cut in half two dozen oysters, put them in the soup tureen, and pour the boiling soup on to them. The yolks of two eggs may be whipped with a gill of cream

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