Baked Oysters a la Duxelles

Ingredients

• one solid quart of oysters
• a cupful and a half of chicken or veal stock
• one teaspoonful of fine-minced onion
• a cupful of fine-chopped mushrooms
• three tablespoonfuls of flour
• six of butter
• a generous pint of grated bread crumbs
• the yolks of three eggs
• two tablespoonfuls of lemon juice
• one-fifth of a teaspoonful of cayenne
• one quarter of a teaspoonful of white pepper
• about three teaspoonfuls of salt

Method

1. 1

   Put the oysters and stock in a stew-pan and boil.

2. 2

   Skim and strain the liquor, pouring off one pint.

3. 3

   Heat butter in a stew-pan, add onion and mushrooms, and cook for five minutes.

4. 4

   Add flour and stir until frothy, then gradually add the strained liquor.

5. 5

   Stir until it boils, then simmer for three minutes.

6. 6

   Add beaten yolks, oysters, and seasonings, then transfer to an escalop dish.

7. 7

   Cover with grated crumbs and dot with remaining butter.

8. 8

   Bake in a moderately hot oven for twenty minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 111. The excerpt below is the record exactly as published.

eighth of a teaspoonful of cay- enne, half a teaspoonful of onion juice, one teaspoonful of lemon juice, salt to suit the taste, and four table- spoonfuls of cold water. Heat the oysters to the boiling-point in their own liquor. Skim them, and then turn them into a strainer that has been placed over a bowl. Let the liquor stand for a few minutes ; then pour off one pint of it, being careful not to pour in any sand. Put the butter in a saucepan and on the fire, and when it becomes hot add the mushrooms to it. Cook for two minutes, stirring all the while. Now add the flour, and stir until frothy. Draw the saucepan back, and gradually add the oyster liquor, stirring steadily ; then push forward, and add the salt, pepper, and onion juice. Boil for three min- utes ; then add the oysters. Cook for two minutes, and stir m the yolks of the eggs, which have been beaten thoroughly with the cold water. Take from the fire at once, and add the lemon juice. Serve immediately. These oysters may be served on thin slices of toasted bread, or with a border of puff-paste cakes, or on Boston crackers that have been split, dipped in cold water, then buttered on the inside, and placed on a pan and in a hot oven for six or seven minutes. Baked Oysters a la Duxelles. For six persons use one solid quart of oysters, a cup- ful and a half of chicken or veal stock, one teaspoonful of fine-minced onion, a cupful of fine-chopped mush- rooms, three table-spoonfuls of flour, six of butter, a gen- erous pint of grated bread crumbs, the yolks of three eggs, two table-spoonfuls of lemon juice, one-fifth of a FISH. 217 teaspoon ful of cayenne, one quarter of a teaspoonful of white pepper, and about three teaspoonfuls of salt

Cook this with the app: pantry check, scaling, and the assistant.