Oysters a la Creole

Ingredients

• Oysters, 1 pint
• Butter, 2 tablespoons
• Onion, finely chopped, 2 slices
• Flour, 1 tablespoon
• Stewed tomatoes, 1 cup
• Tabasco, 1 or 2 drops
• Salt

Method

1. 1

   Melt the butter in a chafing-dish, or stewpan, add the sliced onion, and stir till it is delicately browned; then add the flour, and stir until it is smooth and brown, and then add the tomatoes.

2. 2

   As soon as the sauce thickens, add the oysters drained from their liquor, and cook them until the edges curl.

3. 3

   Season with the tabasco and one-half a teaspoon of salt.

4. 4

   Serve on toast with parsley.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 14. The excerpt below is the record exactly as published.

OYSTERS A LA CREOLE Oysters, 1 pint, Butter, 2 tablespoons. Onion, finely chopped, 2 slices, Flour, 1 tablespoon. Stewed tomatoes, 1 cup, 44 AROUND-THE WORLD COOK BOOK FISH Tabasco, 1 or 2 drops, Salt

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