Читать книгу How to Cook in Casserole Dishes - Marion Harris Neil - Страница 17

Table of Contents

 2 quarts oysters

 1 quart (4 cups) white stock

 1 onion

 1 celery stalk

 Salt and pepper

 Some whipped cream

Put the oysters into a casserole, add the white stock, the onion and celery chopped, and the salt and pepper.

Simmer gently for one hour. Strain the soup, reheat it, and serve in earthenware bouillon cups with a tablespoonful of whipped cream on the top of each.