Oyster Fricassee

Ingredients

• one pint oysters
• two tablespoons butter
• two tablespoons flour
• one-fourth teaspoon salt
• a few grains cayenne
• one teaspoon finely chopped parsley
• one egg

Method

1. 1

   Clean oysters and reserve liquor.

2. 2

   Heat liquor to boiling point, strain, and add oysters.

3. 3

   Cook until plump, then remove.

4. 4

   Add cream to liquor to make one cup.

5. 5

   Melt butter, add flour, and gradually pour in liquid.

6. 6

   Add salt, cayenne, parsley, oysters, and beaten egg.

7. 7

   Serve on toast.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 7. The excerpt below is the record exactly as published.

Oyster Fricassee Clean one pint oysters, reserve liquor, heat to boiling point, and strain through double thick- ness of cheese-cloth. Add oysters to liquor, and cook until plump, then remove with a skim- mer. Add enough cream to liquor to make one cup. Melt two tablespoons butter, add two tablespoons flour, and pour on gradually the liquid. Add one-fourth teaspoon salt, a few grains cayenne, one teaspoon finely chopped parsley, the oysters, and one egg

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