French Oyster Soup

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 1 quart oysters.
  • 4 cups milk.
  • 1 slice onion.
  • 2 blades mace.
  • cup butter.
  • cup flour.
  • Yolks 2 eggs.
  • Salt and pepper.

Method

Make as Oyster Soup, adding yolks of eggs, slightly beaten, just before serving. Garnish with Fish Quenelles.