| 159 | 160 | 161 | 162 | 163 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
a second time, and milk. Serve with oyster crackers.
8
8
1
2
Scallop Stew
Make same as Oyster Stew, using one quart scallops in place of oysters.
Oyster Soup
1
4
1
2
2
quart oysters
Sprig of parsley
cups milk
Bit of bay leaf
slice onion
1
/3 cup butter
stalks celery
1
/3 cup flour
blades mace
Salt and pepper
Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped,
heat slowly to boiling−point, and let simmer twenty minutes. Strain through cheesecloth,
reheat
mace,
liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery,
parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and
pepper.
8
3
French Oyster Soup
quart oysters
1
4
1
2
1
cups milk
1
/3 cup butter
/3 cup flour
slice onion
Yolks 2 eggs
blades mace
Salt and pepper
Make same as Oyster Soup, adding yolks of eggs, slightly beaten, just before serving. Garnish
with Fish Quenelles.
8
4
Oyster Soup, Amsterdam Style
Chapter VIII − SOUPS
158
Page
Quick Jump
|