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Lunch
French Oyster Soup
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
LunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 quart oysters
- 4 cups milk
- 1 slice onion
- 2 blades mace
- ⅓ cup butter
- ⅓ cup flour
- Yolks 2 eggs
- Salt and pepper
Make it happen
Directions
- 1
Make same as Oyster Soup, adding yolks of eggs, slightly beaten, just before serving. Garnish with Fish Quenelles.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.