Oyster Fricassee

Ingredients

• Fresh or tinned oysters
• For every ounce of butter
• 2 tablespoonfuls of milk or cream
• salt
• mace
• cayenne
• 2 spoonfuls of the oyster gravy
• 2 or more yolks of eggs

Method

1. 1

   Place oysters in a china bowl over steam.

2. 2

   Heat butter and milk or cream, adding salt, mace, and cayenne to taste, along with the liquor of the oysters.

3. 3

   Beat yolks of eggs with oyster gravy, then pour in the hot sauce.

4. 4

   Add heated oysters and serve with toast sippets.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 36. The excerpt below is the record exactly as published.

Oyster Fricasse. — Fresh or tinned oysters are put in a china bowl, and placed over steam. For every ounce of butter heat 2 table- spoonfuls of milk or cream, according to size of dish. Add salt, mace, and cayenne to taste, and finally the liquor of the oysters. Beat to cream 2 or more yolks of eggs, add 2 spoonfuls of the oyster gravy

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