Oyster Soup
From La cuisine creole, 1885
Delicate soup.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 7. The excerpt below is the record exactly as published.
OYSTEB SOUP. DELICATE. Take the oysters from theîr lîqnor. To every quart of the lîqnor add a pînt of water or mîlk (milk îs pré- férable) ; season with sait, pepper, butter, and toasted bread-crumbs that bave been toasted and pounded. When thîs bas boiled, put in a quart of oysters to two quarts of liquor. Let ail boîl a few minutes, and serve. ANOTHER OYSTEE SOUP. VERY STRENGTHENING. Take a knuckle of veal or a pièce of lamb ; allow a quart of water and a teaspoonf ul of sait to each pound ; set it over the fire, let it corne to a boil, skim it well, and then set it back on the stove. Let it simmer for two hours. This will form a fine, strong, nourishîng stock for the soup. Take ont the méat, and skim the stock clear ; put in half a pound of roUed crackers and a quart of nice oysters. Let it boil up, and finish by puttîng in a large tablespoonf ul of butter, and pepper and sait to taste. Macaroni or vermicelli can be substituted for the crackers, if preferred. TURTLB SOUP FOR A LARGE COMPANY^ NO. 1. Cut the head oflf the turtle the day before you dress it, and drain the blood thoroughly from the body. Then cut it up in the foUowing manner: Divîde the back, belly, head and fins from the intestines and lean parts. Be careful not to cut the gall bag. Scald in boiling water to remove the skin and shell. Cut up in neat pièces and throw into cold water. Boil the back and belly in a little water long enough to extract the bones easily. If for a large company a 1^ of veal will also be required, and a slice of ham, which must be stewed with L'A CUISINE CREOLE. ; 16 the lean parts till well browned ; then add boiling water, and the liquor
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Cook this with the app: pantry check, scaling, and the assistant.