Oyster TnxfOie

Ingredients

• One tablespoon of butter
• 1 tablespoon of flour
• 1 pint of cream
• 2 dozen oysters
• 3 tablespoons of their liquor
• 1 well-beaten yolk
• 1 teaspoon of chopped parsley
• 2 minced mushrooms

Method

1. 1

   One tablespoon of butter in chafing dish and 1 tablespoon of flour, stir until mixture is frothy (being careful it does not brown); stir in 0.5 pint of cream and 2 dozen oysters with 3 tablespoons of their liquor, cook until oysters begin to curl, then add 1 well-beaten yolk and 1 teaspoon of chopped parsley, 2 minced mushrooms.

2. 2

   Serve very hot on buttered toast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

% pint of cream, strain liquor from oysters, thicken the whole with 1 tablespoon of flour, mix until smooth. Allow it to cook a few minutes longer. Serve on hot toast. Oyster Omelette. Take 15 oysters and chop them, mix as much flour as can be taken up with a teaspoon, % gill of cream, add 2 ounces of melted butter and 6 well-beaten eggs, pepper and salt; stir in the oysters, fry and fold as an ordinary omelette. 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, pour sauce on oysters, set in oven a few minutes. Serve at once. Spiced Oysters. Take 1 quart of oysters, pour in colander, then put liquor into saucepan with % coffee cup of vinegar, 2 blades of mace, 1 dessert- spoon of allspice ; let it boil, then add oysters, pepper and salt. When they curl pour in dish. Serve cold for lunch or tea. To Pickle Oysters. One quart of large oysters, % pint of vinegar, % pint of white wine, 2 teaspoons salt, 4 teaspoons of whole black pepper, 2 pieces of mace. Strain the liquor and add these ingredients. Let it boil ' up once and pour while boiling hot over the oysters ; let them remain 10 minutes, then pour off this liquor, allow oysters to get cold, then put them into self-sealing jars. These will keep for some time. Boasted Blue Points. Take as many oysters as required, wash the shells clean and wipe dry. Place them on top of range ; the shell will begin to open when hot; then remove upper shell sprinkle with salt and pepper; serve with melted butter. Baw Blue Points. Wash shells clean and wipe them; open with an oyster knife, KENTUCKY RECEIPT BOOK. 51 then serve on plates with crushed ice and slices of lemon, Horse- radish may be substituted for lemon, with pepper and salt. To Feed Oysters in Shell. Wash the shells clean, lay the bottom downward, pour on them 1 gallon of water, 1 quart of com meal, 1 handful of coarse salt. Feed on alternate days. It is best to keep them in a cellar. Oyster TnxfOie. One tablespoon of butter in chafing dish and 1 tablespoon of flour, stir until mixture is frothy (being careful it does not brown) ; stir in ^ pint of cream and 2 dozen oysters with 3 tablespoons of their liquor, cook until oysters begin to curl, then add 1 well-beaten yolk and 1 teaspoon of chopped parsley, 2 minced mushrooms

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