“The ground floor of the hotel was occupied by a large bar, a sort of restaurant freely open to all passers-by, who might partake of dried beef, oyster soup, biscuits, and cheese, without taking out their purses. Payment was made only for the ale, porter, or sherry which was drunk. This seemed “very American” to Passepartout. The hotel refreshment-rooms were comfortable, and Mr. Fogg and Aouda, installing themselves at a table, were abundantly served on diminutive plates by negroes of darkest hue.”
A cook of roughly the same moment, setting down the same dish.
I. 196. INGREDIENTS.--6 dozen of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste. _Mode_.--Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve. _Time_.--1 hour. _Average cost_, 2s. 8d. per quart. _Seasonable_ from September to April. _Sufficient_ for 8 persons. _Note_.--This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.
Sources: The passage is from Jules Verne, Around the World in Eighty Days, tr. Towle, George M. (George Makepeace), free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, oyster stamp.