1904 - Cooking in Old Creole Days

New Orleans Oyster Soup

DDV CULINARY

Make "a brown."
A brown is made by putting a lump of butter or lard into a saucepan,
adding flour, and stirring until it becomes a rich brown, but is not burned.
Add to your brown, salt and pepper.
Take a quart of oysters, separate them from their water.
Add a pint of fresh water to your brown, then put in the oyster water,
let it simmer slowly for half an hour.
Then put in a little parsley.
Add your oysters a quarter of an hour before serving,
and small pieces of fried bread or biscuits.
A few minutes before serving cayenne pepper can be added to taste,
also vermicelli instead of crackers, or small green onions.

--JOSEPHINE NICAUD.