Coquilles of Oysters

Ingredients

• twelve oysters
• a piece of fresh butter about the size of a walnut
• a dessertspoonful of flour
• the liquor from the oysters
• a very little new milk
• the yolks of two eggs
• some bread crumbs
• two or three very small pats of fresh butter

Method

1. 1

   Put oysters in a stewpan with their liquor and boil.

2. 2

   Strain and beard the oysters.

3. 3

   In another pan, melt butter, mix in flour, then add oyster liquor, new milk, and egg yolks.

4. 4

   Add oysters and mix.

5. 5

   Fill coquille shells, top with bread crumbs and butter pats, and bake in a sharp oven.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 13. The excerpt below is the record exactly as published.

COQUILLES OF OYSTERS T)UT twelve oysters into a stewpan with their liquor. Then put them on the fire just to boil up. Skim this well and then strain and beard the oysters and put them aside. Put into a stewpan a piece of fresh butter about the size of a walnut ; mix in a dessertspoonful of flour : when it is well worked, pour in very carefully the liquor from the oysters, adding a very little new milk and the yolks of two eggs. Then put in the oysters and mix all lightly together. Fill your two coquille shells, and over the top put some bread crumbs and two or three very small pats of fresh butter

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