The Times Picayune Publishing Company

Oyster Soup Without Milk

Soupe aux Huitres a la Creole

Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

The Creoles have another delightful method of preparing Oyster Soup, a method evolved by the old cooks of ante-bellum days, and still in vogue in the ancient families. It is a Soup made without Milk, and is prepared as follows: Take

Ingredients

  • 4 Dozen Bayou Cook Oysters
  • The Oyster Liquor
  • A Large Onion
  • A Tablespoonful

Method

Put the tablespoonful of lard into the soup kettle. Have ready one onion, some parsley, chopped very fine. When the lard is hot, stir in two tablespoonfuls of sifted flour, and make a brown Roux, stirring constantly to prevent burning. When the Roux is of a light brown color add the chopped onions and parsley, continuing to stir, being exceedingly careful to avoid the semblance of