Tomato Bouillon with Oysters
- 1 can tomatoes
- 1 1/2 quarts brown stock
- 1 onion, chopped
- 1/2 bay leaf
- 6 cloves
- 1 tsp peppercorns
- 1 pint oysters, parboiled
- Pepper
- Salt
- Dash of Tabasco sauce
- Egg white
Boil together the stock, tomatoes, bay leaf, cloves, Tabasco sauce and peppercorns. Cook for 20 minutes (be patient, you rascal). Strain and set aside and take a deep breath to cool and then clear.
To clear, beat an egg white lightly, just enough to separate it. Add to it the eggshell, broken up. When the stock has cooled, add this and set it where it will come slowly to a boil, stirring constantly. The egg will attract all particles of tomatoes and everything solid. Let it boil for 2 minutes, then strain through 2 thicknesses of cheese cloth. It will be perfectly clear but with the red tomato coloring. If it were left to cool, it would become a solid jelly.
Pour over the parboiled oysters.
To clear, beat an egg white lightly, just enough to separate it. Add to it the eggshell, broken up. When the stock has cooled, add this and set it where it will come slowly to a boil, stirring constantly. The egg will attract all particles of tomatoes and everything solid. Let it boil for 2 minutes, then strain through 2 thicknesses of cheese cloth. It will be perfectly clear but with the red tomato coloring. If it were left to cool, it would become a solid jelly.
Pour over the parboiled oysters.
Submitted by May 31, 2010
15 min 30 min 45 min
15 min 30 min 45 min