TO-DAY’S RECIPE
Oyster Soup.—l quart oysters, 2 cups white stock, 1 cup stale bread crumbs, £ onion (sliced), .3 stalk; celery, 2 sprigs parsley, 1 blade mace, bit of bay leaf, 2 tablespoons butter, 1 tablespoon flour, 3J cups scalded milk, j cup cream. 1 egg yolk, salt, cayenne . Clean and remove all particles of shell from oysters, reserving liquor, and setting aside soft portions. Cook chicken stock, bread crumbs, reserved liquor, tough part of oysters, onion, celery, parsley, mace, and bay loaf, twenty minutes. Rub through sieve, bring to boiling point, add butter and flour codked together, milk, soft part of oysters, cream mixed with yolk of egg and seasonings. When very hot servo at once.
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Bibliographic details
Wanganui Chronicle, Volume 72, Issue 91, 17 April 1929, Page 3
Word Count
116TO-DAY’S RECIPE Wanganui Chronicle, Volume 72, Issue 91, 17 April 1929, Page 3
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