Oysters à la Cress

Ingredients

• 20 large oysters without their liquor
• 1 tablespoonful Rhine wine or 1 tablespoonful lemon juice
• 1 even teaspoonful salt
• 1/4 teaspoonful white pepper
• 1 ounce butter
• 1/2 tablespoonful flour
• 1/4 cupful of the oyster liquor
• 1/4 bay leaf
• 8 whole peppers
• the yolk of 2 eggs
• 1/4 gill of cream

Method

1. 1

   In a chafing dish, place oysters and add wine or lemon juice, salt, white pepper, and butter.

2. 2

   Cook until oysters begin to ruffle.

3. 3

   Pour into a dish.

4. 4

   In the chafing dish, melt butter and flour, add oyster liquor, beef extract, bay leaf, and whole peppers.

5. 5

   Cook for five minutes, remove bay leaf and peppers, add oysters, mix with egg yolks and cream, stir, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 388. The excerpt below is the record exactly as published.

1 tablespoonful flour, stir and cook 3 minutes ; add ly^ cupful boiling water and 1 teaspoonful beef ex- tract, 1 teaspoonful salt, cook 6 minutes ; add 1 pint of fine-cut cold cooked chicken, turkey, veal, or fish meat, 1 cupful fresh grated cocoanut, Yg cupful of cream, cook ten minutes, then serve. Oysters h la Cress. — Place 20 large oysters without their liquor in a chafing dish, add 1 tablespoonful Rhine wine or 1 table- spoonful lemon juice, 1 even teaspoonful salt, y^ teaspoonful white pepper, and 1 ounce butter, cook till the oysters begin to ruffle. Pour the oysters into a dish. Put Vs tablespoonful butter into the chafing dish, add Ys tablespoonful flour, stir and cook 2 miiiutes; add Y4 cupful of the oyster liquor, a little beef extract, Y4 bay leaf, 8 whole peppers, season with Yi teaspoonful salt, cook 5 minutes; re- move bay leaf and peppers, put in the oysters without the broth, mix the yolk of 2 eggs

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