Oyster Furée on Toast

Ingredients

• 12 large oysters
• 1 ounce butter
• 1/2 tablespoonful flour
• 1/2 cupful cream
• 1/4 teaspoonful salt
• 1/4 teaspoonful white pepper
• buttered toast

Method

1. 1

   Cook oysters in their liquor until boiling, then chop finely.

2. 2

   Melt butter, add flour, stir for 3 minutes, then add cream, salt, and pepper.

3. 3

   Boil for 2 minutes, add oysters, cook a few minutes longer, and pour over buttered toast.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 79. The excerpt below is the record exactly as published.

4 teaspoonful salt, the same of pepper, 2 table- 120 SEA FOOD, Era spoonfuls flour, and the beaten whites ; wipe the oysters dry, dnst with flour, dip in the batter, and fry in boiling fat to a delicate brown. Pour Yt pint Beamaise sauce on a warm dish, dress the oysters over it, and serve with French bread and butter. Oysters en Brochette. — Place 2 dossen oysters in a saueepan ; add 1 cup of their liquor, 1 teaspoonf ul seasoning salt, boil 1 minute ; then drain ; inclose each oyster in a thin slice of bacon ; take 6 skewers, put 4 oysters on each, brush over with a little melted but- ter; lay the skewers on a double broiler, and broil 2 minutes on each side ; dress on a warm dish, spread over 1 ounce maltre d'hdtel but- ter, garnish with parsley, and serve with French bread. Oyster Fur6e on Toast. — Place 12 large oysters with their liquor in a saucepan over the flre ; when beginning to boil take the oysters out of their liquor, and chop them fine. Melt in another saucepan 1 ounce butter, add Vs tablespoonf ul flour, stir and cook 3 minutes; add '/^ cupful cream .or milk, Vs teaspoonf ul salt, V4 tea- spoonful white pepper, boil 2 minutes, add the oysters ; cook a few minutes longer ; then pour over buttered toast, and serve. Oyster Bolls. — Put 18 large oysters in a saucepan, strain the liquor over them, and place over the fire; as soon as boiling.remove, drain the oysters in a sieve, and cut each into 4 pieces. Melt 1 tablespoonful butter in a saucepan, add Vs tablespoonful flour, stir 3 minutes without browning ; add 1 cupful of the oyster liquor, Vt cupful flne-chopped mushrooms, 1 small bouquet, 1 even teaspoon- f ul salt, Vt even teaspoonful white pepper, V4 teaspoonful nutmeg, boil 5 minutes ; remove the bouquet and add the oysters ; cook 2 minutes. Mix the yolks of 2 eggs with Vt cupful cream, and add to the saucepan, stir until nearly boiling, then add 1 tablespoonful lemon juice. In the meantime cut the tops from 6 French rolls to remove the crumbs ; brush the inside and outside over with butter, set the rolls with the tops on a baking sheet in a hot oven ; bake light brown and crisp ; fill the rolls with oysters, put on the covers, and serve on a folded napkin. OYSTERS. 121 Oysters h PItalieiiiie.— Place 2 handfuls of well-washed spin- ach in a saucepan, cover with boiling water, add a little salt, and boil 10 minutes ; then drain ; press out all the water, and chop the spinach fine. Fry 2 tablespoon! uls fine-chopped onions in 1 ounce butter and 1 bruised clove of garlic 5 minutes without browning; add Vt cupful of the chopped spinach, 12 fine-chopped oysters, 1 tea- spoonful salt, Ys teaspoonf ul pepper, 2 tablespoonfuls cream, stir and cook 5 minutes ; then remove from the fire, and add the yolk of 1 egg and 1 whole egg. Blanch 12 large oysters in their own liquor ; have ready 6 shells, put 2 oysters in each, cover with the preparation in saucepan^ sprinkle over little grated bread crumbs and melted butter, and bake 15 minutes in a hot oven. Serve on a folded napkin. Broiled Oysters.— 'For a family of six, take 3 dozen large oysters, dry on a soft towel, dip in melted butter, and roll in cracker dust ; lay on a broiler and broil over clear fire 2 minutes on each side ; sprinkle over Y^ teaspoonful salt. Dress the oysters on a warm dish, garnish with fried parsley and cut lemons, serve with French bread and butter. Oyster Salad. — See my book Desserts and Salads, recipe 908. Oysters ft la .Normandie. — Place 1 pint of oysters, without their liquor, in a saucepan over the fire ; add 1 teaspoonful butter, the juice of 1 lemon, 1 even teaspoonful seasoning salt, let simmer 3 minutes ; then remove from fire. Melt 1 ounce butter in a sauce- pan, add 1 tablespoonf ul fiour

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