Prep 10 mins
Cook 30 mins
Got this off a website of Australian recipes. THis is for the Zaar Tour Contest, Australian region. Have not made yet.
- Melt the butter in a pan, stir in the flour, add the stocks. Stir until boiling and cook for 3 to 5 minutes. Lower heat to just keep soup warm.
- Beat the egg yolks and cream together, pour slowly into the soup and carefully stir for a few minutes, taking care that the soup does not boil. Add oysters, tabasco sauce and Worcestershire sauce. Serve when oysters are just warmed through.
- Garnish with parsley and serve with fried croutons.