Oyster Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 dozen oysters
  • 2 oz. (60 g.) butter


Cut the oysters into quarters after removing their beards. Melt the butter, stir in the flour, and cook for a few minutes without letting it colour. Add the stock, oyster beards and liquor and seasoning, and simmer for 15 minutes. Sieve through a fine moulin, add the well-beaten egg yolks, milk and cream, oysters and lemon juice, and cook until thickened, stirring all the time and never