Brown Fricassee of Oysters

Ingredients

• 2 tablespoons butter
• 1/2 cup oyster juice
• 2 tablespoons flour
• 1/2 cup cream
• 2 slices onion
• 25 oysters
• Sprig of parsley
• Buttered bread crumbs

Method

1. 1

   Scald the oysters in their own liquor and drain.

2. 2

   Cook the flour in the butter; add the onion and brown; add parsley and oyster juice; cook until it thickens and add the cream.

3. 3

   Add oysters and salt; pour into ramekins; cover with fine crumbs and brown in the oven.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 177. The excerpt below is the record exactly as published.

BROWN FRICASSEE OF OYSTERS 2 tablespoons butter Vz cup oyster juice 2 tablespoons flour Vi cup cream 2 slices onion 25 oysters Sprig of parsley Salt Buttered bread crumbs Scald the oysters in their own liquor and drain. Cook the flour in the butter; add the onion and brown; add parsley and oyster juice; cook until it thickens and add the cream. Add oysters and salt; pour into ramekins; cover with fine crumbs and brown in the oven. SCALLOPED OYSTERS IN RAMEKINS Follow the recipe for Scalloped Oysters given in the chapter on "Fish"; but use ramekins for baking. 31 477 CASSEROLE COOKERY FamX" 11 ?oVr HALIBUT AU GRATIN IV2 cups cooked halibut l'/2 cups cream

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