Oysters a la D'Uxelles

Ingredients

• 1 pint oysters
• 1/2 teaspoon lemon juice
• 2 tablespoons chopped mushrooms
• 2 tablespoons butter
• 1 egg yolk
• 1/4 teaspoon salt
• 2 tablespoons flour
• Reserve liquor and strain

Method

1. 1

   Parboil oysters.

2. 2

   Add water to make 3/4 cup.

3. 3

   Cook butter and mushrooms for 5 minutes, add flour and oyster liquor gradually; cook for 3 minutes.

4. 4

   Add seasonings, oysters, and egg yolk.

5. 5

   Serve on thin toast.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 104. The excerpt below is the record exactly as published.

14 teaspoon salt Milk or cream Few grains cayenne 2 tablespoons butter 1 teaspoon parsley, finely chopped 2 tablespoons flour 1 egg, slightly beaten Parboil oysters (p. 251) and add enough cream to liquor to make a cupful. Melt butter, add flour, and pour on gradually hot liquid; stir until thickened and add salt, cayenne, parsley, oysters, and egg. Serves 4. CREAMED OYSTERS 1 pint oysters 14% cups White Sauce (p. 191) 1% teaspoon celery salt Parboil oysters (p. 251), drain, and add to White Sauce seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or vol-au-vents. Add 14 cup sliced mushrooms, if desired. Ovyster liquor may replace an equal amount of milk, in making sauce. SAVORY OYSTERS 1 pint oysters 1 cup milk or Brown Stock (p. 144) 14 cup butter 1% teaspoon salt 14 cup flour 1 teaspoon Anchovy Sauce or 1 cup oyster liquor Worcestershire Sauce YZ teaspoon pepper Parboil oysters (p. 251), brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters. Add a few drops onion juice, if desired. Serves 4 to 6. 254 THE BOSTON COOKING-SCHOOL COOK BOOK OYSTERS A LA ASTOR 1 pint oysters 11% teaspoons lemon juice 2 tablespoons butter 11% teaspoons vinegar 1 teaspoon finely chopped shallot 1 teaspoon Worcestershire Sauce 1 tablespoon finely cut red pepper V4 teaspoon beef extract 2 tablespoons flour Salt and paprika Parboil oysters (p. 251), drain, and to liquor add enough water to make one cup liquid; then strain. Cook butter, shallot, and pepper 3 minutes, add flour, and pour on gradually, while stirring con- stantly, oyster liquor. Add seasonings and oysters. Remove oysters to small pieces of bread sautéed in butter on one side. Pour sauce over oysters and garnish with thin slices of cucumber pickles. OYSTERS A LA D’UXELLES 1 pint oysters V teaspoon lemon juice 2 tablespoons chopped mushrooms Few grains cayenne 2 tablespoons butter 1 egg yolk Vg teaspoon salt 2 tablespoons flour Parboil oysters (p. 251). Reserve liquor and strain

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