1885 - La Cuisine Creole

Maigre Oyster Gombo

DDV CULINARY

Take 100 oysters with their juice,
and one large onion;
slice the onion into hot lard and fry it brown,
adding when brown a tablespoonful of flour and red pepper.
When thick enough pour in the oysters.
Boil together twenty minutes.
Stir in a large spoonful of butter and one or two tablespoonfuls of filee,
then take the soup from the fire and serve with rice.