Soup Recipes

~BISQUE OF OYSTERS

Place about thirty medium-sized oysters in a
saucepan together with their own juice and poach them over a hot fire,
after which drain well; then fry a shallot colorless in some butter,
together with an onion, sprinkle over them a little curry and add some
of the oyster juice, seasoning with salt and red pepper. Pound the
oysters to a good firm paste, moistening them with a little of their
juice, and strain through fine tammy cloth. Warm them over the fire, but
do not let them boil; add a small quantity of thickening of potato flour
mixed with a little water. When about to serve incorporate some cream
and fine butter, garnishing with some chopped oysters and mushrooms,
mixed with breadcrumbs and herbs. Add a little seasoning of salt, pepper
and nutmeg, some raw egg yolks, and roll this mixture into ball-shape
pieces, place them on a well-buttered baking sheet in a slack oven and
poach them, then serve.

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