Creamed Oysters

Ingredients

• Blend 2 heaping tablespoons of butter
• and 1 tablespoon of flour
• % pint of cream
• add pepper and salt

Method

1. 1

   Melt butter, add flour, then cream.

2. 2

   Stir in oysters and cook until hot.

3. 3

   Optionally add sherry before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 29. The excerpt below is the record exactly as published.

Creamed Oysters. Scald 1 pint of oysters in their liquor until the edges begin to curl, then drain. Cream Sauce. One pint of cream, 1 dessertspoon butter, 1 heaping tablespoon flour, % teaspoon salt, % saltspoon pepper, a dash of cayenne pep- per. Melt butter in saucepan, add flour and stir briskly, add cream slowly and beat hard, then salt and pepper. Drop oysters into this sauce and leave for 5 minutes. Serve oysters in timbale or pate shells or on thin slices of hot toast. KENTUCKY RECEIPT BQOK. 49 White Fricassee of Oysters. One pint of oysters, 1 tablespoon butter, 1 tablespoon flour, ^ teaspoon salt, % saltspoon pepper. Put butter in saucepan; when hot add the oysters washed and drained, cook until plump, then drain again. Pour oyster liquor in a cup and fill up with cream. Blend flour and butter and cook it, then add to cream and oyster liquor, season with pepper and salt. Beat 1 egg light and pour on the oyster sauce and oysters and return to saucepan to heat, but must not boil. Stir gently. Serve in pastry shells for lunch or din- ner or for breakfast on thin slices of hot toast. Boasted Oysters. For 18 large oysters 1 tablespoon of butter, % pint of cream, salt and pepper. Have toast buttered and on a hot dish, then put butter in saucepan; when hot add flour, stir until smooth, add cream and let it boil up once, put oysters in their liquor in hot oven for 3 minutes, then add them to cream, season and pour over the toast. Garnish dish with thin slices of lemon and serve Very hot. Deviled Oysters. One heaping saltspoon of dry mustard, % saltspoon of pepper and the yolk of 1 egg. Mix to a smooth paste and coat 6 large oys- ters ; roll in fine crumbs and broil over a clear fire. For more oysters increase quantity of dressing ; arrange on hot dish and serve. Broiled Oysters. Take 1 quart of oysters and drain off all liquor, dip in cracker dust, to which a little salt must be added. Put in a greased broiler and cook for several minutes. They are nice served on hot toast with slices of lemon and a drawn butter sauce. Creamed Oysters. « Blend 2 heaping tablespoons of butter and 1 tablespoon of flour, then put in chafing dish. When melted add % pint of cream; let come to boiling point. Have oysters well drained and add to sauce, cook until very hot, add pepper and salt

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