Oysters, Soup of, Rich

Ingredients

• three dozen oysters
• two pints of fish stock
• the yolks of two hard-boiled eggs
• an ounce of fresh butter
• a salt-spoonful of salt
• a salt-spoonful of white pepper
• a tea-spoonful of lemon-juice
• the yolks of two unboiled eggs

Method

1. 1

   Beard oysters and boil the beards in fish stock.

2. 2

   Pound half the oysters with egg yolks, butter, salt, pepper, and lemon-juice.

3. 3

   Strain stock, mix in pounded mixture, add oyster liquor, and simmer.

4. 4

   Add remaining oysters and raw egg yolks, stirring gently until thick.

5. 5

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1073. The excerpt below is the record exactly as published.

Oysters, Soup of. Rich.— Take three dozen oysters ; beard them, and let the beards boil for a few minutes in two pints of fish stock. Pound half the oysters in a mortar with the yolks of two haid-boiled eggs, an ounce of fresh butter, a salt-spoonful of salt, a salt- spoonful of white pepper, and a tea-spoonful of lemon-juice. Strain the stock, stii- the pounded mixture into it, add the oyster liquor, and sim- mer all together for half an hour. Add a little more salt and pepper, if necessary, and a pinch of c<ayenne, together with the rest of the oysters, and the yolks of two unboiled eggs

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