- 2 quarts of oysters
- 3 quarts of water
- 3 onions
- 2 or 3 slices of lean ham
- salt and pepper
- 4 spoonfuls of flour
- 1 cup rich cream
- 2 egg yolks
- Wash and drain 2 quarts of oysters.
- Put them on fire with 3 quarts of water, 3 chopped onions, and 2 or 3 slices of ham.
- Season with salt and pepper to taste.
- Boil until it is reduced one half and then strain sieve.
- Return liquid into the pot and add 1 quart fresh oysters.
- Boil until they are sufficiently done.
- Thicken soup with 4 spoonfuls of flour, 1 cup rich cream, and 2 egg yolks well beaten
- Boil a few minutes after thickening is added and make sure it does not curdle or the flour lump up.
- Serve with the last oysters that were put in.
Source — Cooking in Old Creole Days
Prepared by Tanner Frasier
July 11, 2017