Oyster Soup

Ingredients

• two ounces of butter
• a tablespoonful of flour
• two or three dozen oysters
• a moderate quantity of minced parsley
• salt to taste
• pepper to taste
• a little grated nutmeg
• the yolks of two eggs
• the juice of half a lemon

Method

1. 1

   Blanch oysters in their liquor, beard and cut into small pieces.

2. 2

   Melt butter, mix with flour, add fish stock to make soup.

3. 3

   Stir until boiling, add oysters and liquor, parsley, salt, pepper, and nutmeg.

4. 4

   Beat yolks with lemon juice, strain, and stir into soup off the fire.

5. 5

   Serve in a tureen with toast or croutons.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 1. The excerpt below is the record exactly as published.

Oyster Soup. Blanch two or three dozen oysters in their own liquor, beard them, and cut them into small pieces. Put two ounces of butter in a saucepan with a tablespoonful of flour and mix well over the fire, then stir in as much fish stock as will make the required quantity of soup. Continue stirring until it boils, then put in the oysters and their liquor, previously strained, add a moderate quantity of minced parsley, salt and pepper to taste and a little grated nutmeg. Beat the yolks of two eggs in with the juice of half a lemon

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