Fannie Merritt Farmer

French Oyster Soup

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Boston Cooking-School Cook Book
The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 1 quart oysters.
  • 4 cups milk.
  • 1 slice onion<

Method

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