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OYSTER SOUP. No. 2. | Chef Cecil | Chef Cecil

OYSTER SOUP. No. 2.

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OYSTER SOUP. No. 2.

A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Add the hot liquor to the beaten eggs gradually to prevent curdling. Season with caution when adding pepper and salt.

✨ Vintage Recipe

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Original Historical Recipe

Preserved exactly as written in the original source

Original Ingredients

1 gallon oysters
1 quart rich milk
4 egg yolks
2 tablespoonfuls butter
1 tablespoonful flour
pepper
salt

Original Instructions

1
Scald one gallon of oysters in their own liquor.

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UpdatedLast updated5 months ago

2

Add one quart of rich milk to the liquor, and when it comes to a boil, skim out the oysters and set aside.

3

Mix the yolks of four eggs, two good tablespoonfuls of butter, and one of flour, all mixed well together.

4

First add the milk, then after beating the eggs, add a little of the hot liquor to them gradually, and stir them rapidly into the soup.

5

Lastly, add the butter and whatever seasoning you fancy besides plain pepper and salt, which must both be put in to taste with caution.

Chef Cecil's Modern Tips Below

Chef Cecil's Modern Tips

Modern guidance to help you succeed with this vintage recipe

Scalding oysters briefly in their own liquor extracts flavor while preventing toughness from overcooking. Tempering the egg yolks by gradually adding hot liquid raises their temperature slowly, preventing the proteins from coagulating too quickly and curdling. The butter-flour mixture (beurre manié) acts as a thickener and emulsifier, creating a silky texture while the fat carries flavor compounds that enhance the perception of richness.

Make Ahead

The oyster liquor and milk base can be prepared up to 4 hours ahead and kept refrigerated. Reheat gently to just below boiling before tempering and adding the egg mixture. Do not add the eggs until ready to serve, as reheating egg-enriched soups risks curdling.

Storage

This soup does not store well due to the egg yolk enrichment and delicate oyster texture. Consume within 2 hours of preparation. If you must refrigerate leftovers, store in an airtight container for no more than 24 hours and reheat very gently over low heat, stirring constantly. Do not boil or the eggs will curdle and the oysters will become rubbery.

AI-generated tips from Chef Cecil's culinary database

Make Ahead

The oyster liquor and milk base can be prepared up to 4 hours ahead and kept refrigerated. Reheat gently to just below boiling before tempering and adding the egg mixture. Do not add the eggs until ready to serve, as reheating egg-enriched soups risks curdling.

Storage

This soup does not store well due to the egg yolk enrichment and delicate oyster texture. Consume within 2 hours of preparation. If you must refrigerate leftovers, store in an airtight container for no more than 24 hours and reheat very gently over low heat, stirring constantly. Do not boil or the eggs will curdle and the oysters will become rubbery.

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