Oyster And Mushroom Chowder, 1939 - cooking recipe

Ingredients

1 qt. large oysters
1 c. oyster liquor
3 Tbsp. butter
1 Tbsp. flour
salt and pepper to taste
1/2 c. cream or evaporated milk
2 shallots, minced
1 sprig parsley, minced
1 c. milk
1/2 lb. mushrooms

Preparation

Heat oysters in own liquor below boiling point until edges curl.
Drain, saving liquor.
Melt 1 tablespoon butter, blend in flour.
Add milk gradually, stirring constantly; bring to boil and cook 1 minute.
Add cream, shallots, parsley, salt and pepper. Heat cleaned mushrooms in the remaining butter until hot, but do not brown.
Add mushrooms, oysters and oyster liquor to cream sauce.
Serve hot.