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Oyster Soup

Made with veal stock, thickened with egg and breadcrumb (Mollard 1802, Eaton 1822, etc).

Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)

Take a quart of large oysters, blanch them with a pint of water: let half of them be bearded and preserved, to be served up in the soup; the others to be boiled till the goodness is extracted which strain through a sieve, and to the liquor add five pints of boiling veal broth, a small quantity of pounded mace, the crumb of two penny french rolls; then rub though a tamis cloth, make it boil, and skim it, add the bearded oysters; let them simmer ten minutes; then whisk with the soup the yolks of four eggs and a pint of cream, a little salt and cayenne pepper.

See: Cockle Soup

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