French Oyster Soup
A historical recipe from The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915).
A historical recipe
The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Project Gutenberg eBook #26323.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- 3/4 cup cold water
- 2 blades mace
- 2 egg yolks salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 1 quart oysters 1 quart milk 1 slice onion 2 blades mace 1/3 cup flour 1/3 cup butter 2 egg yolks salt and pepper Clean oysters by pouring over 3/4 cup cold water.
- Drain, reserve liquor, add oysters, slightly chopped, heat slowly to boiling point and let simmer 20 minutes;
- strain.
- Scald milk with onion and mace.
- Make white sauce and add oyster liquor.
- Just before serving add egg yolks, slightly beaten.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve
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Colander