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Oyster Soup 1 quart oysters

Sprig of parsley 4 cups milk

Bit of bay leaf

1 slice onion

1/3 cup butter

2 stalks celery

1/3 cup flour 2 blades mace

Salt and pepper

Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped, heat slowly to boiling-point, and let simmer twenty minutes. Strain through cheesecloth, reheat liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper.

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