French Oyster Soup Recipe

1 quart oysters

1 quart milk

1 slice onion

2 blades mace

1/3 cup flour

1/3 cup butter

2 egg yolks

salt and pepper



Clean oysters by pouring over 3/4 cup cold water. Drain, reserve liquor,

add oysters, slightly chopped, heat slowly to boiling point and let

simmer 20 minutes; strain.



Scald milk with onion and mace. Make white sauce and add oyster liquor.

Just before serving add egg yolks, slightly beaten.

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