MAIGRE OYSTER GOMBO
(La Cuisine Creole, 1885)
Take 100 oysters with their juice, and one large onion; slice the onion into hot lard and fry it brown, adding when brown a tablespoonful of flour and red pepper.
When thick enough pour in the oysters. Boil together twenty minutes.
Stir in a large spoonful of butter and one or two tablespoonfuls of filée, then take the soup from the fire and serve with rice.
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