Oyster Soup

Ingredients

• 2 quarts oysters
• 3 quarts water
• 3 onions
• 2–3 slices lean ham
• pepper
• salt
• 1 quart fresh oysters
• 4 spoonsful flour
• 2 gills rich cream
• 6 egg yolks
• pinch thyme

Instructions

1. Wash and drain two quarts of oysters. Put them in a pot with three quarts of water, three chopped onions, two or three slices of lean ham, pepper, and salt. Boil until the liquid is reduced by half.
2. Strain the mixture through a sieve and return the liquid to the pot. Add one quart of fresh oysters and boil until they are sufficiently done.
3. Make a liaison for thickening: combine four spoonsful of flour, two gills of rich cream, and the beaten yolks of six eggs. Whisk this mixture into the soup and boil for a few minutes more. Take care that the soup does not curdle and that the flour is not in lumps.
4. Serve the soup with the fresh oysters that were added in the second boiling. If desired, a little thyme may be added, but do not let it boil in the soup long enough to discolor it.