Oysters a la Creme

Ingredients

• three or four dozens of medium sized oysters
• a half pint of white wine
• six ounces of butter
• four of flour
• a gill of rich milk
• a pinch of salt
• six whole peppercorns
• a pinch of paprika
• the thin rind of a small lemon
• the beaten yolks of four eggs

Method

1. 1

   Drain liquor from oysters and place them in a cooking vessel with white wine; blanch over gentle fire.

2. 2

   In a farina kettle, melt butter and rub it with flour until smooth; add gradually some of the liquor and heated milk; stir until it boils.

3. 3

   Add salt, peppercorns, paprika, and lemon rind; cook for forty minutes.

4. 4

   Add beaten yolks, strain through a sieve, and pour into the hot tureen with oysters.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 114. The excerpt below is the record exactly as published.

Oysters a la Creme Take three or four dozens of medium sized oysters, drain off the liquor and place them in a cooking vessel with a half pint of white wine: blanch them over a gentle fire without allowing them to shrivel. In a farina kettle or double boiler place six ounces of butter and four of flour; as the butter melts rub it together with the flour until it forms a smooth paste, add gradu- ally some of the liquor in which the oysters were blanched together with a gill of rich milk previously heated ; stir altogether until it comes to a boil. Then add a pinch of salt, six whole peppercorns, a pinch of paprika, and the thin rind of a small lemon; let all cook together on the side of the range for forty minutes, then add the beaten yolks of four eggs

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