Oysters a la Creole

Ingredients

• one pint oysters
• three tablespoons butter
• three cloves
• a bit of bay leaf
• a slice each of carrot
• a slice each of onion
• a stalk of celery
• three tablespoons flour
• one-half cup oyster liquor
• one cup stewed and strained tomatoes
• one teaspoon finely chopped parsley

Method

1. 1

   Clean oysters and cook until plump.

2. 2

   Drain and reserve liquor.

3. 3

   Cook butter with cloves, bay leaf, carrot, onion, and celery for five minutes.

4. 4

   Add flour and gradually pour in oyster liquor and tomatoes.

5. 5

   Reheat oysters in sauce and add seasonings.

6. 6

   Serve on toast.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 9. The excerpt below is the record exactly as published.

Oysters k la Creole Clean one pint oysters, cook until plump, drain, and reserve liquor. Cook three table- spoons butter with three cloves, a bit of bay leaf, a slice each of carrot and onion, and a stalk of celery, five minutes. Add three table- spoons flour and pour on gradually one-half cup oyster liquor and one cup stewed and strained tomatoes. Reheat oysters in sauce, and add salt, pepper, a few drops Tabasco sauce, and one teaspoon finely chopped parsley. Serve on toast. The vegetables may be cooked with the tomatoes before the preparation of the dish; then the tomatoes may be strained ready for use. 5i LOBSTERS 53 '7Yr very fresh and sweet, sir ; The fish was taken but this night Beaumont and Fletcher 54 VI LOBSTERS Buttered Lobster Remove the meat from a two-pound lobster, and chop slightly. Melt three tablespoons butter, add lobster, and cook until thoroughly- heated. Season with salt, paprika, and lemon juice. Devilled Lobster Mix one and one-half cups lobster meat, cut in dice, with two tablespoons olive oil and one tablespoon vinegar. Melt three tablespoons butter, add four tablespoons tomato catsup and the lobster dice. Season with one-half teaspoon mustard, one and one-half teaspoons lemon juice, salt, and cayenne. Serve as soon as thoroughly heated. Sauted Lobster Remove tail meat from a two-pound lobster, and cut in four pieces ; also remove meat from large claws. Sprinkle with salt, paprika, and lemon juice. Dip in crumbs, egg and crumbs, 55 Chafing Dish Possibilities and saute, using enough butter to prevent burn- ing. Lobster becomes tough if over-cooked. Serve with sauce Tartare. Creamed Lobster Remove the meat from a two-pound lobster, and cut in cubes. Melt three tablespoons butter, add four tablespoons flour mixed with one-half teaspoon salt and one-eighth teaspoon paprika. Pour on gradually one and one-half cups milk. As soon as sauce thickens, add lobster meat and two teaspoons lemon juice. Serve with brown bread or Graham bread sand- wiches. Curried Lobster, I Prepare same as Creamed Lobster, adding one teaspoon curry powder to flour when mak- ing sauce. Curried Lobster, II Remove the meat from a two-pound lobster and cut in cubes. Cook three tablespoons butter with one-half tablespoon finely chopped onion until yellow. Add three tablespoons flour

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