Recipes of the Month

Oysters a' la Dumas

  1. 1t salt
  2. 1/2 t white pepper
  3. 1 small shallot finely chopped
  4. 1t chopped chives
  5. 1/2 t minced parsley
  6. 1t olive oil
  7. 6 drops Tabasco sauce
  8. 1/4t Worcestershire
  9. 5T vinegar

Mix all ingredients thoroughly and serve as a sauce for raw oysters.



Oyster Soup

  1. 4 doz. oysters and juice
  2. 3 cups finely chopped celery
  3. 1 large chopped onion
  4. 1T salad oil
  5. 1T butter
  6. 1T finely chopped parsley
  7. 2T flour
  8. 3 pints boiling water
  9. 2 cups boiling milk

Put oil and butter in a large skillet, then add flour. Stir slowly over a moderate fire until your roux is a rich brown. Add chopped celery and onions. Stir and cook until onions and celery are brown. This will take about 10 minutes. Then add oysters and juice and cook slowly for another 10 minutes. Slowly add 3 pints of boiling water and cook for 30 minutes over a medium-low heat. Stir in milk and parsley. Add salt and pepper to taste.