Potage aux Huîtres

Ingredients

• Three dozen of Oysters
• Two Whitings, or one Eel or two Flounders
• Parsley Boots
• One Carrot
• One Stick of Celery
• A little Thyme
• One Blade of Mace
• A few Peppercorns
• Two Anchovies
• Two ounces of Butter
• Two ounces of Flour
• Two quarts of White Stock
• One gill of Cream
• two yolks of Eggs
• Lemon Juice
• Salt
• Cayenne

Method

1. 1

   Take the eel (or whitings or flounders), cut them up into pieces, and put them in a stewpan with the stock, parsley, carrot, cleaned and cut up, celery, thyme, mace, peppercorns, anchovies, and salt; let it boil up, skim it well, and let it cook for one hour, then strain it off.

2. 2

   Put two ounces of butter and two ounces of flour into a stewpan, mix them well together, and pour in the fish-stock: stir it well, and boil for ten minutes; then strain it through a hair-sieve.

3. 3

   Blanch and beard the oysters, strain them, and save the liquor.

4. 4

   Put the soup on the fire and make it boil, then draw it off the fire; mix the cream and yolks of eggs together, a few drops of lemon-juice, and a little cayenne; strain this into the soup and stir it over the fire until the eggs are cooked, taking care it does not boil, or it will curdle.

5. 5

   Just before serving, put in the oysters and the oyster liquor.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 5. The excerpt below is the record exactly as published.

Potage aux HuTtres. Ingredients, Three dozen of Oysters. Two Whitingsj or one Eel or two Flounders. t*arsley Boots. One Carrot. One Stick of Celery. A little Thyme. One Blade of Mace. A few Peppercorns. Two Anchovies. Two ounces of Butter* Two ounces of Flour. Two quarts of White Stock. One gill of Cream and two yolks of EggSi Lemon Juice, Salt, and Cayenne

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