Oysters à la Crème, German Style

Ingredients

• 24 large oysters
• 1 ounce butter
• 1 tablespoonful flour
• 1 cupful chicken broth
• 1/2 cupful mushroom liquor
• the yolks of 3 eggs
• juice of 1 lemon

Method

1. 1

   Place oysters in a saucepan; add lemon juice, butter, white pepper, and salt; boil, then draw to the side; melt butter in another saucepan, add flour, cook, add chicken broth and mushroom liquor; cook, season, mix yolks with cream, add slowly to the sauce, add oysters, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 78. The excerpt below is the record exactly as published.

Oysters & la GrSme^ German Style. — Place 24 large oysters without their juice in a saucepan ; add the juice of 1 lemon, 1 ounce butter, Yi teaspoonf nl white pepper, 1 even teaspoonf ul salt ; place over the fire and let come to a boil, then draw to side of stove. Melt in another saucepan 2 ounces butter, add 1 tablespoonf ul flour, stir and cook 3 minutes ; add 1 cupful chicken broth, Yi cupful mushroom liquor; cook 6 minutes; season with a little salt and white pepper. Mix the yolks of 3 eggs

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