Fricassee of Oyster

Ingredients

• Twenty-five oysters
• two ounces of butter
• one ounce of flour
• yolks of two eggs
• one tea-spoonful of lemon juice
• one grain of cayenne
• one grain of grated nutmeg
• a piece of salt the size of a pea
• one half a salt-spoonful of pepper

Method

1. 1

   Bring oysters in their liquor to boiling-point, strain, and set aside.

2. 2

   Melt butter in a separate saucepan, add flour and one tea-cupful of strained liquor.

3. 3

   Cook for about two minutes, then remove from heat and stir in yolks of eggs one by one.

4. 4

   Add lemon juice, pepper, salt, nutmeg, and cayenne, then return to heat until very hot.

5. 5

   Just before serving, drop in oysters and serve on buttered toast.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 23. The excerpt below is the record exactly as published.

Fricassee of Oyster. — Procure for this : Twenty-five oysters, two ounces of butter, one ounce of flour, yolks of two eggs, one tea-spoonful of lemon juice, one grain of cayenne, one grain of grated nutmeg, a piece of salt the size of a pea, one half a salt-spoonful of pepper

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