Puree d'Huitres (Oyster Soup)

Ingredients

• 2 dozen large sauce oysters
• 2 yolks of eggs
• 2 1/2 quarts stock
• 4 oz. flour
• 4 oz. butter
• | pint cream or milk
• lemon, pepper, salt, nutmeg and mace

Method

1. 1

   Beard the oysters, preserve the liquor, cut them into halves or quarters.

2. 2

   Melt butter, add flour, moisten with stock, add oyster beards and liquor, stir until it boils, skim, and simmer for half an hour.

3. 3

   Season, sieve, return to the stewpan, boil up, add cream.

4. 4

   Mix yolks with oysters, add lemon juice, and combine with soup.

5. 5

   Heat up but do not boil again.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 109. The excerpt below is the record exactly as published.

2 dozen large sauce oysters, 2 yolks of eggs, 2| quarts stock (white or fish), 4 oz. flour, 4 oz. butter, | pint cream or milk, lemon, pepper, salt, nutmeg and mace

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