OYSTER SOUP
- 12 oysters
- 2 tablespoonfuls butter
- 2 tablespoonfuls flour
- ½ pint (1 cup) oyster liquor
- ½ pint (1 cup) cream
- Salt, pepper, and grated nutmeg to taste
- 4 tablespoonfuls milk
- Toast points
Strain the liquor from the oysters, rinse them, and cut them into four pieces. Melt the butter, stir in the flour, add the milk, oyster liquor, seasonings, and cream, bring to boiling point and pour over the oysters in petites marmites.
Serve with toast points.