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Oyster Bouillon

I celery stalk I quart (4 cups) white stock Salt and pepper I onion Some whipped cream Put the oysters into a casserole, add the white stock, the onion and celery chopped, and the salt and pepper.

Simmer gently for one hour. Strain the soup, reheat it, and serve in earthenware bouillon cups with a tablespoonful of whipped cream on the top of each.