Virginia Oyster Soup Recipe
Ingredients
| Oysters | 1 Quart | |
| 1 1/2 pts. milk | ||
| 1 cup extra milk | ||
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt, pepper | ||
Directions
Drain liquor from oysters.
Heat the liquor and milk in a saucepan.
Blend thoroughly the butter and flour.
Mix the butter and flour mixture in 1 cup cold milk and gradually pour hot milk on the flour-butter-milk.
Return to fire in a double boiler and cook 15 minutes.
Add salt and pepper to taste.
Add oysters and cook until they ruffle at the edges.
Heat the liquor and milk in a saucepan.
Blend thoroughly the butter and flour.
Mix the butter and flour mixture in 1 cup cold milk and gradually pour hot milk on the flour-butter-milk.
Return to fire in a double boiler and cook 15 minutes.
Add salt and pepper to taste.
Add oysters and cook until they ruffle at the edges.
Chef
