Fricasseed Oysters

Ingredients

• fifty of the freshest of extra prime oysters
• six ounces of the choicest of table butter
• three tablespoonfuls of scalding hot cream
• three full saltspoons of salt
• two each of ground white pepper
• two each of allspice
• two each of mace
• the yolks of two fresh eggs
• a fine sieve

Method

1. 1

   Parboil oysters in their own juice, strain, and set aside.

2. 2

   Mix butter and cream into a paste, add seasonings, and stir until thick.

3. 3

   Add egg yolks, strain over oysters, cover with bread crumbs, and bake until browned.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 508. The excerpt below is the record exactly as published.

FRICASSEED OYSTERS. Parboil fifty of the freshest of extra prime oysters, not in water, but in their own juice. One good scald is sufficient. Remove the scum and strain off all the juice. Put in a hot tureen with cover, and set aside in a warm place. Rub well together six ounces of the choicest of table butter, three tablespoonfuls of scalding hot cream into a fine, smooth paste, entirely free from lumps or grains. Place this in a quart of hot cream in a stew-pan on the fire and stir constantly. Add three full saltspoons of salt, two each of ground white pepper, allspice and mace. Stir all until it is thick. Now add the well beaten yolks of two fresh eggs. Strain the whole through a fine sieve

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