Oyster Soup. Delicate

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take the oysters from their liquor. To every quart of the liquor add a pint of water or milk (milk is preferable); season with salt, pepper, butter, and toasted bread-crumbs that have been toasted and pounded. When this has boiled, put in a quart of oysters to two quarts of liquor. Let all boil a few minutes, and serve.