Oyster Soup

Directions

Strain the oyster liquor through a sieve lined with a double thickness of rinsed and squeezed cheesecloth and set over a bowl and reserve it.

In a small heavy saucepan, cook the celery and the scallion in the butter over moderately low heat, stirring, until they are softened; add the flour and cook the mixture over low heat, stirring, for 5 minutes.

Add the milk and the cream in a stream and ⅛ teaspoon of the salt, stirring, and simmer it gently, stirring, for 5 minutes.

In a saucepan, heat the oysters in the reserved liquor over low heat for 3 to 5 minutes, or until the edges of the oysters are curled and firm.

Strain the milk mixture through a sieve into the oyster mixture, stirring, and remove the pan from the heat.

Stir in the additional salt and divide the soup between 2 heated bowls.

Sprinkle the soup with the nutmeg and serve it with the toast points.

Serves 2.