Oyster Fricassee

Ingredients

• some oysters
• one ounce of butter
• the strained juice of half a lemon
• a small quantity of cayenne pepper
• a small quantity of grated nutmeg
• three tablespoonfuls of sherry

Method

1. 1

   Open and beard some oysters, put them into a stewpan with their own liquor, one ounce of butter, and the strained juice of half a lemon; season with cayenne pepper and grated nutmeg.

2. 2

   Simmer gently for a few minutes.

3. 3

   Beat the yolks of three eggs with sherry, strain, and pour into the oysters.

4. 4

   Toss over the fire for a minute, then serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 49. The excerpt below is the record exactly as published.

Oyster Fricassee. Open and beard some oysters, put them into a stewpan with their own liquor, one ounce of butter and the strained juice of half a lemon; season them with a small quantity each of cayenne pepper and grated nutmeg and let them simmer gently by the side of the fire for a few minutes. Do not cook them too much or they will shrivel up. Beat the yolks of three eggs together with three tablespoonfuls of sherry

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