Oyster Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
In purchasing the oysters always be careful to make the vendor add the Oyster liquor when intended for Soup. In making good Oyster Soup the Creoles never use any water, but the liquor from the Oyst...
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Ingredients
- 4 Dozen Large Fresh Oysters
- A Quart of Rich Milk
- The Oyster Liquor
- A Tablespoonful of Butter
- 3 Sprigs of Parsley, Chopped Fine
- A Dozen Peppercorns
- Salt
- Pepper
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