French Stewed Oysters

Ingredients

• Fifty large oysters
• ^ pound of butter
• ^ dozen blades of mace
• ^ nutmeg grated
• a salt-spoon of cayenne pepper
• yolks of 3 eggs

Method

1. 1

   Set oysters over fire in their liquor, skim when simmering.

2. 2

   Plump in cold water, then drain.

3. 3

   Add butter rolled in flour, mace, nutmeg, and cayenne to the liquor.

4. 4

   Stir until melted, add oysters, and when boiling, stir in beaten egg yolks.

5. 5

   Serve hot.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 20. The excerpt below is the record exactly as published.

FRENCH STEWED OYSTERS Fifty large oysters set over the fire in their liquor; skim well when they begin to simmer; take them out with a perforated ladle and throw them into cold water to plump them ; when cold, place in wine, then drain them ; add to the liquor ^ pound of butter divided into 4 pieces, well rolled in flour, ^ dozen blades of mace, ^ nutmeg grated, a salt- spoon of cayenne pepper; stir until the butter is melted and mixed, then put in the oysters; when they boil, take them off and stir in yolks of 3 eggs

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