|Milk||3 Cup (48 tbs)|
|Oysters and liquor||1 Pint (Fresh, Canned Or Quick-Frozen)|
|Grated nutmeg||1⁄8 Teaspoon|
|Egg yolks||2 , well beaten|
|Heavy cream/Evaporated milk||1⁄4 Cup (4 tbs)|
|Minced celery leaves||2 Tablespoon|
1. Melt the butter or margarine, blend in the flour, add milk and liquor drained from the oysters.
2. Add salt, paprika, nutmeg and oysters which have been put through the food chopper using the finest knife. Put the soup over hot, but not boiling water, cover and let stand 5 minutes.
3. Beat egg yolks until thick as cream, add cream or evaporated milk and beat together with the rotary beater.
4. Remove the oyster soup from the heat, add
1 or 2 spoonfuls at a time to the cream and egg mixture; finally add this mixture to the soup, set the pan over the hot water again and stir and heat for 1 or 2 minutes.