Fricassee of Oyster

Ingredients

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

Method

1. 1

   Bring oysters in their liquor to a boil, strain, and set aside.

2. 2

   Melt butter, add flour and one teacupful of strained liquor.

3. 3

   Cook for two minutes, then add yolks, lemon juice, pepper, salt, nutmeg, and cayenne.

4. 4

   Heat without boiling, add oysters just before serving, and serve on buttered toast.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 10. The excerpt below is the record exactly as published.

Fricassee of Oyster.— Procure for this : 20 SHELLFISH, Twenty-five oysters, two ounces of butter, one ounce of flour, yolks of two eggs, one teaspoonful of lemon juice, one grain of cayenne, oncf grain of grated nutmeg, a lump of salt the size of a pea, one-half a saltspoonf ul of pepper

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