Oyster Soup with Parsley Cubes


1 quart oysters
2 tablespoons butter
2 tablespoons flour
4 cups milk
salt and pepper to taste
parsley cubes


Drain oysters, saving liquor, and wash well to remove shell fragments. Heat oyster liquor and strain through double cheesecloth. Make a cream sauce of butter, flour, milk, and seasonings, and add oyster liquor and oysters. Heat until oyster edges curl. Serve garnished with parsley cubes.

Parsley Cubes


Makes 6 servings.

Leave a Comment