An American dish, Pacific Oyster Soup is an excellent but very rich first course for a dinner party.
1 pint single cream
1 fl. oz. milk
24 fresh oysters, shelled and the oyster liquid reserved
8 oz. prawns or shrimps, shelled and chopped
½ teaspoon salt
½ teaspoon white pepper
1 teaspoon paprika
1 tablespoon chopped fresh parsley
In a medium-sized saucepan, scald the cream and milk (bring to just under boiling point) over low heat, stirring occa- sionally. Remove the pan from the heat. Set aside and keep warm.
Place the oysters with the liquid and the prawns or shrimps in a large saucepan. Place the pan over moderate heat and cook the mixture, stirring occasionally, for 2 to 3 minutes or until the oysters and prawns or shrimps are heated through.
Remove the pan from the heat and stir in the cream and milk. Add the salt, pepper and paprika, stirring well to mix.
Transfer the soup to a warmed tureen or individual soup bowls. Sprinkle over the parsley and serve at once.