Deviled Oysters on Half Shells

Ingredients

• 1 pint oysters
• 1/4 teaspoon nutmeg
• 1 tablespoon butter
• 3 shallots, finely chopped
• 2 tablespoons flour
• 1/2 cup milk
• 1/4 cup cream
• 1 teaspoon made mustard
• 1/4 tablespoon Worcestershire Sauce
• 3 chopped mushroom caps
• 1/2 teaspoon chopped parsley
• 1 1/2 teaspoon salt
• 1 egg yolk
• Buttered cracker crumbs

Method

1. 1

   Wash and chop oysters.

2. 2

   Cook shallots in butter for 3 minutes, add flour, and stir until well blended; then add milk and cream.

3. 3

   Bring to boiling point, add oysters and remaining ingredients, except egg yolk and crumbs, and simmer for 12 minutes.

4. 4

   Add egg yolk, put mixture in deep halves of oyster shells, cover with buttered crumbs, and bake for 15 minutes.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 105. The excerpt below is the record exactly as published.

DEVILED OYSTERS ON HALF SHELLS 1 pint oysters Vg teaspoon nutmeg 1 tablespoon butter Few grains cayenne 3 shallots, finely chopped 1% teaspoon made mustard 2 tablespoons flour V4 tablespoon Worcestershire Sauce Y% cup milk 3 chopped mushroom caps 14 cup cream ¥ teaspoon chopped parsley 1% teaspoon salt 1 egg yolk Buttered cracker crumbs

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