Cream of Oyster Soup (1965)

• 2 dozen fresh oysters
• 1 cup cream
• 5 tbspns butter
• 6 tbspns flour
• 1 cup water
• 1/2 tspn Tabasco sauce
• Salt and pepper to taste

Open the fresh oysters, being careful to retain all the liquor from the oysters (about 2 cups).

Put oysters and liquor into a saucepan, and add 1 cup of water.  Bring liquid to a simmer, and cook until edges of oysters curl, about 1 minute.

In a separate saucepan, melt 5 tablespoons of butter, then stir in 6 tablespoons of flour. Gradually stir in the hot oyster liquor and cook, stirring until sauce is smooth and thick. Cook over low heat for 30 minutes, stirring occasionally.   

In a separate saucepan, heat 1 cup of cream to simmering.  Add hot cream and the oysters to the sauce, and season to taste with Tabasco sauce, salt and pepper.  Serves 4.

(Origin - "A Treasury of Great Recipes" by Mary and Vincent Price. Recipes tested by Ann Seranne. Published by Grosset & Dunlap, 1965.  Recipe was by Antoine's in New Orleans.) 

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