FRENCH OYSTER SOUP
(Boston Cooking-School Cook Book, 1896)
1 quart oysters.
4 cups milk.
1 slice onion.
2 blades mace.
1/3 cup butter.
1/3 cup flour.
Yolks 2 eggs.
Salt and pepper.
Make as Oyster Soup, adding yolks of eggs, slightly beaten, just before serving. Garnish with Fish Quenelles.
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