Page:The Boston cooking-school cook book.djvu/166

130 oysters, reserve liquor, and heat it to boiling-point;: strain through double cheesecloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove oysters with skimmer, and put in tureen with butter, salt, and pepper. Add oyster liquor strained a second time, and milk. Serve with oyster crackers.

Make same as Oyster Stew, using one quart scallops in place of oysters. )

1 quart oysters”: Sprig of parsley 4 cups milk Bit of bay leaf 1 slice onion 14 cup butter 2 stalks celery 14 cup flour 2 blades mace Salt and pepper

Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped, heat slowly to boiling- point, and let simmer twenty minutes. Strain through cheesecloth, reheat liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery, mace, pars- ley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper.

1 quart oysters _ Y% cup butter 4 cups milk ¥, cup flour 1 slice onion Yolks 2 eggs 2 blades mace : Salt and pepper Make same as Oyster Soup, adding yolks of eggs, slightly beaten, just before serving. Garnish with Fish Quenelles. Oyster Soup, Amsterdam Style 1 quart oysters | 1g teaspoon salt Water Paprika 8 tablespoons butter Celery salt 814 tablespoons flour 1 cup cream

Clean, pick over, chop, and parboil oysters; drain, strain through cheesecloth, and add to liquor enough water to make one quart liquid. Brown butter, add flour, and pour