Oyster Jambolaya

Ingredients

• a quart of oysters
• a little of the oyster-juice

Method

1. 1

   Prepare as for 'Jambolaya,' substituting oysters for sausage or chicken.

2. 2

   Ensure oysters are drained very dry before adding.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 25. The excerpt below is the record exactly as published.

a quart of oysters till their edges begin to curl. Then put in a tablespoon of butter blended with 42 THE HOME COOK BOOK a tablespoon of flour, a teaspoon of curry powder, salt to taste, and a dash of cayenne. Stir all together and serve at once when the flour has cooked and thickened. DEVILED OYSTERS Drain ofif their juice and chop coarse a pint of oysters. Take a heaping tablespoon of butter, a heaping tablespoon of flour, the yolk of an egg, mix and add salt and cayenne pepper to taste, and three-fourths of a cup of milk. Stir in the pint of oysters and a tablespoon of lemon- juice. Drop upon little individual dishes or shells, sprinkle with cracker or bread- Small Dish and Shell crumbs which have been seasoned with melted butter, and bake fifteen minutes in a hot oven. For ease and expedition set your small dishes or shells in a large pan when ready to go to the oven. OYSTER FRICASSEE Put a quart of oysters in their own liquor over the fire and let come to boil. Tip in a strainer and drain off the juice. Put butter the size of an egg in a saucepan, add two table- spoons of flour, mix well, and then add the oyster- juice and a cup of cream ; also salt and cayenne to taste. Beat the yolks of two eggs and add a full teaspoon of lemon- juice. Stir this into the cream, set again on the fire, add the oysters, heat, but do not boil, and serve hot. FRIED OYSTERS Select large fine oysters. Pour into a colander and drain oflf the liquor. Take them out and lay each one separately on a towel. Lay another towel over, and press gently to dry the OYSTERS AND CLAMS 43 oysters. Roll a quantity of soda crackers very fine and season carefully with salt and red pepper. Beat two or three eggs as needed, allowing to each egg one tablespoon of cold water. Dip each oyster separately, first into the egg, and then turn it over and over in the rolled cracker. Prepare all the oysters at one time in this way, and lay them on platters or plates. Have all ready before you begin to fry them. Put into a frying-pan (use two pans if you have many oysters to fry) half lard and half butter, only just enough to prevent the oysters from sticking. Have the fat hot. Put in only as many oysters as you can easily turn, and use both a knife and fork in turning them. When the oysters are a nice brown they are done. Take them out, and if you fry more oysters wash the frying-pan clean, and again put in fresh lard and butter. Oysters can be fried half an hour or hours before they are needed. Take the oysters from the frying-pan, lay them side by side (never one on top of another) in pans or on pie plates. Set them aside, resting one pan on the rim of another. Half an hour before serving set them in the oven and heat very hot. Serve on a hot dish. OYSTER JAMBOLAYA Proceed as for "Jambolaya," page 120, adding oysters in place of sausage or chicken. Use a little of the oyster- juic

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