How to Cook in Casserole Dishes

by Marion Harris Neil

OYSTER BOUILLON

• 2 quarts oysters
• 1 quart (4 cups) white stock
• 1 onion
• 1 celery stalk
• Salt and pepper
• Some whipped cream

Put the oysters into a casserole, add the white stock, the onion and celery chopped, and the salt and pepper.

Simmer gently for one hour. Strain the soup, reheat it, and serve in earthenware bouillon cups with a tablespoonful of whipped cream on the top of each.