French Oyster Soup Recipe

• 1 quart oysters
• 1/3 cup butter
• 4 cups milk
• 1/3 cup flour
• 1 slice onion
• Yolks of 2 eggs
• 2 blades mace
• Salt and pepper
• Water

1. Drain oysters through wire strainer placed over bowl, reserve the liquor. Pour cold water over the oysters, using 2 cups water to each quart of oysters.
2. Examine each oyster for bits of shell.
3. Put the liquor on to boil, skim, and strain through double cheesecloth.
4. Scald the milk, thicken with flour and butter cooked together. Cook the oysters in the cleared liquor until they grow plump and the edges curl.
5. Add this to the milk foundation with seasonings and add the slightly beaten egg yolks.
6. Garnish with fish quenelles.

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