Oyster Soup ft-la-Reine

Ingredients

• One quart of oysters
• one pint of white stock
• one-half pint of cream
• one and one-half ounces of butter
• one ounce of flour
• one blade of mace
• one grain of cayenne
• one teaspoonful of salt
• half as much pepper

Method

1. 1

   Drain the liquor from the oysters and bring it to a boil.

2. 2

   In a separate saucepan, melt the butter, stir in the flour, and pour in the stock.

3. 3

   Add mace, pepper, cayenne, and salt, and boil for ten minutes.

4. 4

   Add the oysters and watch closely; when they begin to shrivel, pour the soup into a tureen and add boiling hot cream.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 9. The excerpt below is the record exactly as published.

Oyster Soup ft-la-Reine. — One quart of oysters, one pint of white stock, one-half pint of cream, one and one-half ounces of butter, one ounce of flour, one blade of CLAM CHOWDER. 17 mace, one grain of cayenne, one teaspoonful of salt, and half as much pepper

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