Fricasseed Oysters

Ingredients

• two ounces of lean ham
• two ounces of fresh butter
• a bunch of parsley
• a sprig of thyme
• a sliced onion
• an inch of thin lemon-rind
• two cloves
• half a pint of stock or gravy
• a spoonful of flour
• a teaspoonful of essence of anchovy
• two dozen oysters
• a teaspoonful of lemon-juice

Method

1. 1

   Cook ham, butter, parsley, thyme, onion, lemon rind, and cloves in a covered pan for ten minutes.

2. 2

   Add stock thickened with flour and essence of anchovy, simmer for twenty minutes, then add oysters.

3. 3

   Mix in egg yolk and cream, simmer briefly, and serve with strained sauce.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Fricasseed Oysters. Huitres en Fricassee. Cut two ounces of lean ham into dice, and put them into a stewpan with two ounces of fresh butter, a bunch of parsley, a sprig of thyme, a sliced onion, an inch of thin lemon-rind, and two cloves. Place the cover on the pan and let the contents steam gently for ten minutes. Pour over them half a pint of stock or gravy thickened with a spoonful of flour, a teaspoonful of essence of anchovy, and let them simmer for twenty minutes. i6 OYSTERS A LA MODE. Add two dozen oysters, and when they are quite hot draw the saucepan to the side of the fire for a minute or two to cool ; then gradually mix in the yolk of an egg, beaten up with a tablespoonful of cream. Simmer again for a minute, and serve the oysters on a hot dish with the sauce strained and poured over them. A teaspoonful of lemon-juice

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