Oysters a la Creole

Ingredients

• two tablespoonfuls of butter
• one slice onion
• one teaspoonful of flour
• one cupful of stewed tomatoes
• one pint of drained oysters
• one drop of Tabasco pepper sauce
• one-half teaspoonful of salt
• one tablespoonful of chopped parsley

Method

1. 1

   Melt butter, add onion and cook until pale brown.

2. 2

   Stir in flour, then add tomatoes.

3. 3

   When thickened, add oysters and cook until edges curl.

4. 4

   Season and serve on toast.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 11. The excerpt below is the record exactly as published.

OYSTERS A LA CREOLE. Melt two tablespoonfuls of butter, add one slice onion and cook until pale brown. Add one teaspoonful of flour; stir until brown, then add one cupful of stewed tomatoes. When thickened, add one pint of drained oysters and cook until the edges have curled. Add one drop of Tabasco pepper sauce, one-half teaspoonful of salt and one tablespoonful of chopped parsley

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