oysters, reserve liquor, and heat it to boiling-point;: strain
through double cheesecloth, add oysters, and cook until
oysters are plump and edges begin to curl. Remove oysters
with skimmer, and put in tureen with butter, salt, and
pepper. Add oyster liquor strained a second time, and
milk. Serve with oyster crackers.
Scallop Stew
Make same as Oyster Stew, using one quart scallops in place of oysters. )
Oyster Soup
1 quart oysters”: Sprig of parsley 4 cups milk Bit of bay leaf 1 slice onion 14 cup butter 2 stalks celery 14 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, pars- ley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper.
French Oyster Soup
1 quart oysters _ Y% cup butter 4 cups milk ¥, cup flour 1 slice onion Yolks 2 eggs 2 blades mace : Salt and pepper Make same as Oyster Soup, adding yolks of eggs, slightly beaten, just before serving. Garnish with Fish Quenelles. Oyster Soup, Amsterdam Style 1 quart oysters | 1g teaspoon salt Water Paprika 8 tablespoons butter Celery salt 814 tablespoons flour 1 cup cream
Clean, pick over, chop, and parboil oysters; drain, strain through cheesecloth, and add to liquor enough water to make one quart liquid. Brown butter, add flour, and pour
