Wednesday, September 10, 2008


Cooking Adventures: OYSTER SOUP 1


6 dozen of oysters

2 quarts of white stock

1/2 pint of cream

2 oz. of butter

1-1/2 oz. of flour; salt, cayenne, and mace to taste

Cooking Adventures Guide:

First, scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. After that, take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Then, take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, and pour it over the oysters. Oyster soup is ready to serve.

Time needed is 1 hour.

Remember: This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular Posts