Oyster Soup— French Way

Ingredients

• 2 quarts of oysters
• 4 quarts of seasoned fish stock
• 1 quart French white wine
• 3 or 4 anchovies
• 18 yolks of eggs
• 1 pint of cream
• Salt
• pepper
• white butter-and-flour thickening

Method

1. 1

   Make the fish stock by boiling a 5 pound fish or some eels in plain broth with celery, parsley, salt, white pepper, wine, and anchovies.

2. 2

   Drain the oysters and add their liquor to the stock.

3. 3

   Strain the stock after boiling for about 45 minutes, add thickening, boil and skim.

4. 4

   Add oysters and stir in beaten yolks and cream.

5. 5

   Do not let it boil again.

6. 6

   Taste for seasoning.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 103. The excerpt below is the record exactly as published.

Oyster Soup— French Way This is for 25 or 30 persons at a res- taurant party, or hotel dinner for 50. 2 quarts of oysters — or 3 cans. 4 quarts of seasoned fish stock. 1 quart French white wine. 3 or 4 anchovies. 18 yolks of eggs. 1 pint of cream. Salt, pepper, and white butter-and- flour thickenin

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