Oysters a-la-Creme

Ingredients

• Twenty-five large oysters
• one dessert-spoonful of chopped parsley
• one heaped table-spoonful of bread crumbs
• three and one half ounces of butter
• one and one half ounce of flour
• a piece of onion half the size of a nutmeg
• one gill of cream
• one half salt-spoonful of grated nutmeg
• one half salt-spoonful of pepper
• a piece of salt the size of a pea

Method

1. 1

   Boil oysters in their liquor for five minutes, strain, cut into pieces, and season.

2. 2

   Melt butter in a saucepan, add flour and cream, boil for two minutes.

3. 3

   Remove from heat, add oysters, parsley, and onion.

4. 4

   Place in oyster-shells, sprinkle with bread crumbs, and bake in a quick oven until browned.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 24. The excerpt below is the record exactly as published.

OYSTERS A-LA-CREME — BROILED OYSTERS. 27 Mix well with the bread crumbs the mace, nutmeg, and cayenne. Put in a deep dish alternate layers of the oysters and seasoned bread crumbs, and over each layer of oysters dis- tribute small pieces of the unmelted butter. When the last layer of bread crumbs is sprinkled over the top, pour over the strained liquor, the sherry, and also the melted butter. Place the dish in a moderate oven, and bake for two hours. Oysters a-la-Creme. — Materials and quantities as fol- lows : Twenty-five large oysters, one dessert -spoonful of chopped parsley, one heaped table-spoonful of bread crumbs, three and one half ounces of .butter, one and one half ounce of flour, a piece of onion half the size of a nutmeg, one gill of cream, one half salt-spoonful of grated nutmeg, one half salt-spoonful of pepper, a piece of salt the size of a pea

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