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French Oyster Soup




Source of Recipe


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List of Ingredients




1 qt Oysters and their liquor
1 C cold Water
1 qt Cream
1 slice of Onion
3 T Butter
3 T Flour or Cornstarch
2 Egg Yolks, beaten
Salt and cayenne to taste
Blade of Mace (yeah, right)


Recipe



Drain oysters, reserving liquor. Rinse with cup of cold water through sieve and reserve this water also. Combine with liquor. Chop oysters into uniform, rather small pieces. Scald cream over low heat with onion and mace. Set aside and let stand 15 min. Melt butter in heavy saucepan and add flour. Blend but do not brown. Remove onion and mace from cream. Slowly stir cream into flour mixture. Cook over low heat, stirring constantly, until smooth and slightly thickened. Add oyster liquor and cook 5 min. Add a few spoonfuls of hot cream to beaten yolks. Blend. Pour slowly into soup and cook 3 to 4 min. Add the oysters and cook 5 min longer. Season to taste with salt and cayenne.