Creamed Oysters on Toast

Ingredients

• 1 pint of solid oysters
• 1/2 teaspoonful salt
• a pinch of white pepper
• 1/2 tablespoonful butter
• 1/2 tablespoonful flour
• 1/2 pint of milk
• 4 slices of buttered toast

Method

1. 1

   Heat the oysters in a saucepan without their liquor; add salt and pepper; let them heat till they begin to boil; remove and set aside; melt butter, add flour, stir and cook for 2 minutes; add milk and cook to a smooth sauce, then add the oysters; let them get hot without boiling, and pour over the toast.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 77. The excerpt below is the record exactly as published.

d 1 tablespoonful butter, 1 teaspoonful salt, 1 even teaspoonful white pepper, boil 2 minutes ; remove in- stantly, and serve with fine-shaved cabbage, crackers, and butter. Cream Stew. — ^For a family of six, take 3 pints of fresh oysters ; transfer the oysters to a saucepan ; strain the juice, add it to the oysters ; place over the fire, add 1 tablespoonfnl butter, 1 teaspoon- ful salt, boil 2 minutes ; then draw the saucepan to side of stove. Mix the yolks of 3 eggs with 1 cupful cream, add this slowly to the oysters, set it for a few minutes over the fire ; stir till nearly boil- ing ; then remove and serve. Creamed Oysters on Toast. — Procure 1 pint of solid oysters ; take them out of their liquor with a fork ; place the oysters in a saucepan over the fire without their liquor ; add Yt teaspoonful salt 118 SBA FOOD, Etc. a pinoh of white pepper; let them heat till they begin to boil; remove instantly and set aside ; melt Ys tablespoonf ul batter ; add Yg tablespoonf ul flour; stir and cook 2 minutes; add Yt pi^^t of milk, and cook to a smooth sauce, then add the oysters ; let them get hot without boiling, and pour over 4 slices of buttered toast Creamed oysters may be served in a vol-au*vent or with crescents. Oysters & la GrSme^ German Style. — Place 24 large oysters without their juice in a saucepan ; add the juice of 1 lemon, 1 ounce butter, Yi teaspoonf nl white pepper, 1 even teaspoonf ul salt ; place over the fire and let come to a boil, then draw to side of stove. Melt in another saucepan 2 ounces butter, add 1 tablespoonf ul flour, stir and cook 3 minutes ; add 1 cupful chicken broth, Yi cupful mushroom liquor; cook 6 minutes; season with a little salt and white pepper. Mix the yolks of 3 eggs with Yi cupful cream, add it slowly to the sauce, let it get hot without boiling ; add the oysters, and serve on a hot dish with a border of fleurons, and serve. In place of lemon juice, Ys cupful Bhine wine may be used. Oysters h la Newburg.— Place 26 large oysters without their liquor in a saucepan, add 1 tablespoonf ul butter, 1 gill of white winep season with 1 even teaspoonf ul salt and Ys even teaspoonf ul pepper, cook a few minutes, until the oysters stiffen ; then draw them to side of stove. Place in another saucepan 1 gill of fine-cut mush- rooms and 1 fine-cut truf9e, add Ys ounce butter and Ys gill of mush- room liquor ; cook 5 minutes. Mix the yolks of 4 eggs with Ys pi^^ of rich sweet cream, add them to the mushrooms, add the oysters; let it get hot without boiling, and serve with fleurons, finger rolls, or crackers. Creamed Oysters & la Carey.— Place a saucepan with 18 large oysters, without their liquor, over the fire, add 1 ounce butter, 1 even teaspoonf ul salt, Ys even teaspoonf ul white pepper, cook 2 minutes, or until the oysters begin to rufflie ; then mix the yolks of 3 eggs with Ys pint of cream ; add it to the oysters, stir over the fire till nearly boiling ; instantly remove and serve. OYSTERS* 119 Oyster Patties. — Place 18 oysters without their liquor in a Bauoepan over the fire ; add 1 teaspoonful salt

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