Oyster Ooquilles

Ingredients

• 1 quart of large oysters
• fry in butter
• 1 tablespoon of chopped parsley
• 1 tablespoon of vinegar or lemon juice
• 1^ pints of oyster liquor
• 4 well-beaten yolks
• % cup of cream
• juice of % lemon
• 1 kitchen spoon of butter
• 1 tablespoon of flour
• cayenne pepper
• salt

Method

1. 1

   Select 1 quart of large oysters, drain on a cloth, fry in butter, add 1 tablespoon of chopped parsley, 1 tablespoon of vinegar or lemon juice.

2. 2

   When they begin to boil remove from fire.

3. 3

   Take the coquilles (shells), fill nearly full with the oysters.

4. 4

   Pour over this sauce.

5. 5

   Put in saucepan 1 kitchen spoon of butter; when it bubbles add 1 tablespoon of flour, stir until smooth, then cook a few minutes; add 1.5 pints of oyster liquor, stir until it thickens.

6. 6

   Season with cayenne pepper and salt.

7. 7

   When ready to serve add 4 well-beaten yolks, 0.5 cup of cream, juice of 0.5 lemon, pour sauce on oysters, set in oven a few minutes.

8. 8

   Serve at once.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 30. The excerpt below is the record exactly as published.

Oyster Ooquilles. Select 1 quart of large oysters, drain on a cloth, fry in butter, add 1 tablespoon of chopped parsley, 1 tablespoon of vinegar or lemon juice. When they begin to boil remove from fire. Take the coquilles (shells), fill nearly full with the oysters. Pour over this sauce. Put in saucepan 1 kitchen spoon of butter; when it bubbles add 1 tablespoon of flour, stir until smooth, then cook a few min- utes; add 1^ pints of oyster liquor, stir until it thickens. Season with cayenne pepper and salt. When ready to serve add 4 well- beaten yolks, % cup of cream, juice of % lemon

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