Cream of Oyster Soup Recipe

• 1 cup of oysters (half a pint)
• 1½ cups of thin white sauce
• ½ cup of cold water
• ½ cup of hot cream

1. Pour the cold water over the oysters; take each oyster in the fingers, rinse in the water, and remove bits of shell that may be attached to it.
2. Chop the oysters fine and press as much as possible through a sieve.
3. Scald whatever does not pass the sieve with the water (strained through a cloth to remove sand) and add to the puree.
4. Stir the whole into the hot sauce and add the cream with salt and pepper as needed.

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