Oyster Fricasse

Ingredients

• 1 quart oysters
• Milk or cream
• 2 tablespoons butter
• 1 and 1 fourth teaspoon salt
• 2 tablespoons flour
• A few grains cayenne
• 1 teaspoon finely chopped parsley
• 1 egg

Method

1. 1

   Clean oysters and heat liquor to boiling point.

2. 2

   Strain, add oysters, and cook until plump.

3. 3

   Remove oysters, add cream to liquor to make a cupful.

4. 4

   Melt butter, add flour, and gradually pour in hot liquor.

5. 5

   Add seasonings and beaten egg.

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 6. The excerpt below is the record exactly as published.

Oyster Fricasse 1 quart oysters Milk or cream 2 tablespoons butter 1 and 1 fourth teaspoon salt 2 tablespoons flour A few grains cayenne 1 teaspoon finely chopped parsley -1 egg

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