Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 60 g (2 oz) butter
- 1 tablespoon flour
- 1 cup fish stock
- 1 cup vegetable stock
- 2 egg yolks
- 1 cup cream
- 2 dozen oysters
- few drops tabasco sauce
- 1 teaspoon Worcestershire sauce
- parsley, chopped
- fried crouton
- =
Directions
Melt the butter in a pan, stir in the flour, add the stocks. Stir until boiling and cook for 3 to 5 minutes. Lower heat to just keep soup warm.
Beat the egg yolks and cream together, pour slowly into the soup and carefully stir for a few minutes, taking care that the soup does not boil. Add oysters, tabasco sauce and Worcestershire sauce. Serve when oysters are just warmed through.
Garnish with parsley and serve with fried croutons.