Читать книгу The New Galt Cook Book - Various - Страница 73

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To one quart of oysters add half pint water, put the oysters on the fire in the liquor, the moment it begins to simmer (not boil, for that would shrivel the oysters), pour it through a colander into a hot dish, leaving the oysters in the colander. Now put into the sauce piece butter size of an egg, when it bubbles sprinkle in a tablespoonful of sifted flour, let it cook a few minutes stirring it well, then add to it gradually the oyster juice and one-half pint of good cream (which has been brought to a boil in another vessel), season carefully with cayenne pepper and salt, skim well and add the oysters, do not let it boil, but serve immediately. Oyster soup is made with thickening and oyster stew without.