How We Cook in Tennessee (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from How We Cook in Tennessee

Tomato Bouillon With Oysters - One can of tomatoes, one and one-half quarts of bouillon, one tablespoonful of chopped onion, one bay leaf, six cloves, one-fourth of a teaspoonful of celery seed, one-half teaspoonful of peppercorns, one pint of oysters. Mix the ingredients except the oysters, bring to the boiling point, and let simmer twenty minutes. Strain, cool, and clear. Add the parboiled oysters, and serve in bouillon cups, with small croutons.

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