FRENCH OYSTER SOUP
(Boston Cooking-School Cook Book, 1896)
1 quart oysters.
4 cups milk.
1 slice onion.
2 blades mace.
1/3 cup butter.
1/3 cup flour.
Yolks 2 eggs.
Salt and pepper.
Make as Oyster Soup, adding yolks of eggs, slightly beaten, just before serving. Garnish with Fish Quenelles.
SEAFOOD SOUPS
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Chowder (1851)
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Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
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Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Another Oyster Soup
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)
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