This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1 quart oysters.
1 1/2 quarts water.
2 stalks celery 2 leeks.
2 slices onion 2 sprigs parsley 2 cloves 1/2 bay leaf.
1 cup canned peas.
Parboil oysters in their own liquor. Strain, reserve liquor, and finely chop the oysters. To liquor add water, celery, leeks, onion, parsley, cloves, bay leaf, chopped oysters, rice, and milk. Bring to the boiling point and let simmer one and one-quarter hours. Press through a sieve and add remaining seasonings; then egg yolks diluted with cream, and when boiling point is again reached, peas.