No Spam Recipes

Tomato Bouillon with Oysters

A dish that leans on tomatoes and chopped onion.

Soups With Meat Stock

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 can tomatoes
  • 1½ quarts bouillon
  • 1 tablespoon chopped onion
  • ½ bay leaf
  • 6 cloves
  • ½ teaspoon celery seed
  • ½ teaspoon peppercorns
  • 1 pint oysters

Steps

  1. Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add parboiled oysters, and serve in bouillon cups with small croûtons.

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States