- Ingredients—2 dozen oysters.
- 1½ pint of white stock.
- 2 oz. of butter.
- 2 oz. of flour.
- 1 teaspoonful of anchovy sauce.
- A few drops of lemon juice.
- Pepper and salt.
Method.—Beard the oysters and cut them in two.
Put the beards into the stock and simmer them in it for a few minutes.
Melt the butter in another stewpan; mix in the flour smoothly; pour in the stock; stir and boil well.
Add the cream and let it boil in the soup.
Strain the oyster liquor and scald the oysters in it.
Put them in the soup and add the anchovy sauce and lemon juice.
Haricot Soup.
- Ingredients—1 pint of haricot beans.
- 1 onion.
- 2 quarts of water.
- 1 pint of milk.
- ½ oz. of dripping.
- Pepper and salt to taste.