Directions:
- Beat egg yolk until light, reserve; whip egg white to stiff peaks and place into tureen.
- Melt butter in saucepan, add flour and blend.
- Add milk radually, stirring constantly.
- Stir until very smooth; add salt and pepper.
- Cook oysters with celery salt in remaining tablespoon butter and the oyster liquor.
- When the edges of the oysters curl, add the hot oyster liquor to the beaten egg yolk, stirring constantly.
- Add the oyster mixture and oysters to the sauce in saucepan.
- After the oysters are added, the mixture should not be permitted to boil.
- Stir in the tomato soup, which has been heated.
- Pour soup over the whipped egg white, mixing carefully.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.94 Kcal (1373 kJ) | ||
| Calories from fat | 143.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.97g | 25% | |
|---|---|---|---|
| Cholesterol | 136.76mg | 46% | |
| Sodium | 891.97mg | 37% | |
| Potassium | 618.62mg | 13% | |
| Total Carbs | 16.44g | 5% | |
| Sugars | 9.13g | 37% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 28.38g | 57% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 6.4mg | 36% | |
| Calcium | 211.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 111.41 Kcal (466 kJ) | ||
| Calories from fat | 48.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.43g | 25% | |
|---|---|---|---|
| Cholesterol | 46.46mg | 46% | |
| Sodium | 303.03mg | 37% | |
| Potassium | 210.17mg | 13% | |
| Total Carbs | 5.59g | 5% | |
| Sugars | 3.1g | 37% | |
| Dietary Fiber | 0.3g | 4% | |
| Protein | 9.64g | 57% | |
| Vitamin C | 1mg | 5% | |
| Iron | 2.2mg | 36% | |
| Calcium | 71.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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