Oyster Soup
(A French recipe.) Drain 1 quart of oysters and season with salt, pepper, a blade of mace, a bayleaf, and 1 ounce butter. Add 1/2 pint of white stock and cook fifteen minutes. Remove the oysters and herbs, and to the stock add the juice of the oysters and 1 pint of hot milk, the yolk of 1 egg, some parsley, and a blending of flour and butter. Put in the oysters, and after stirring a few moments serve hot.