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Classic
Cook Books
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page 9
OYSTER AND PEANUT SOUP
Take half a pound of shelled and roasted peanuts, well pounded. Add two
spoonfuls of flour, mix well, boil a pint of oyster water and mix with the
peanuts and flour, let it thicken slowly for fifteen minutes, stirring all the
time. Add a pint of oysters and let them cook five minutes. Flavor with salt,
red and black pepper.--JOSEPHINE NICAUD.
OYSTER SOUP
Wash and drain two quarts of oysters, put them on the fire with three quarts of
water, three onions chopped up, two or three slices of lean ham, pepper and
salt. Boil until it is reduced one half, strain through a sieve. Return the
liquid into the pot. Put in one quart of fresh oysters. Boil until they are
sufficiently done and thicken the soup with four spoonfuls of flour, two gills
of rich cream, and the yolks of two nice fresh eggs, well beaten. Boil it a few
minutes after the thickening is put in. Take care that it does not curdle, and
that the flour is not in lumps. Serve it up with the last oysters that were put
in. If the flavor of thyme is agreeable you may put in a little, but take care
that it does not boil in it long enough to discolor the soup.--MARY RANDOLPH
NEW ORLEANS OYSTER SOUP
Make "a brown." A brown is made by putting a lump of butter or lard into a
saucepan, adding flour, and stirring until it becomes a rich brown, but is not
burned. Add to your brown, salt and pepper. Take a quart of oysters, separate
them from their water. Add a pint of fresh water to your brown, then put in the
oyster water, let it simmer
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