French Oyster Soup
| 1 quart oysters 1 quart milk 1 slice onion 2 blades mace 1/3 cup flour 1/3 cup butter 2 egg yolks salt and pepper |
Clean oysters by pouring over ¾ cup cold water. Drain, reserve liquor, add oysters, slightly chopped, heat slowly to boiling point and let simmer 20 minutes; strain.
Scald milk with onion and mace. Make white sauce and add oyster liquor. Just before serving add egg yolks, slightly beaten.