Oyster Rolls

Ingredients

• 18 large oysters
• 1 tablespoonful butter
• 1/2 tablespoonful flour
• 1 cupful of the oyster liquor
• 1/2 cupful fine-chopped mushrooms
• the yolks of 2 eggs
• 1/2 cupful cream
• 1 tablespoonful lemon juice
• 6 French rolls

Method

1. 1

   Boil oysters in their liquor, drain, and cut into pieces.

2. 2

   Melt butter, add flour, stir for 3 minutes, then add oyster liquor, mushrooms, salt, and pepper.

3. 3

   Boil for 5 minutes, add oysters and cook for 2 minutes.

4. 4

   Mix yolks with cream, add to the saucepan, stir until nearly boiling, then add lemon juice.

5. 5

   Prepare rolls, fill with oysters, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

'/^ 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.