Oyster Soup

Ingredients

• 2–3 dozen oysters
• fish stock (caldo de pescado)
• sufficient quantity bread crusts (cortezones de pan)
• lard (manteca)

Instructions

1. Pound two or three dozen oysters in a marble mortar until broken down.
2. Pour boiling fish stock (caldo de pescado) over them. Allow to cook for three-quarters of an hour.
3. Separately, fry bread crusts in lard until golden and crisp. Remove them from the pan and place them in the tureen.
4. Pour the oyster broth over the fried bread and serve very hot.