Deviled Oysters

Ingredients

• Use one pint oysters
• two tablespoons butter
• two tablespoons flour
• three-fourths cup milk or white stock
• yolks two eggs
• one tablespoon finely minced parsley
• one teaspoon grated horseradish
• one teaspoon lemon juice
• a little cayenne

Method

1. 1

   Wash, drain and slightly chop oysters.

2. 2

   Make the sauce with the butter, flour, milk (or stock), and add eggs, seasonings and oysters.

3. 3

   Arrange in scallop shells, cover with buttered crumbs and bake in hot oven fifteen minutes, or until the crumbs are well browned, then serve.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 87. The excerpt below is the record exactly as published.

Deviled Oysters. Use one pint oysters, two tablespoons butter, two tablespoons flour, three-fourths cup milk or white stock, yolks two eggs, one tablespoon finely minced parsley, one teaspoon grated horseradish, one teaspoon lemon juice, a little cayenne

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