Oysters a la D'Uxelles

Ingredients

• 1 pt. oysters
• 1/2 t-spoon salt
• 2 tbls. chopped mushrooms
• Y2 t-spoon lemon juice
• 2 tbls. butter
• Few grains cayenne
• 2 tbls. flour
• 1 egg yolk

Method

1. 1

   Clean oysters, heat to boiling point and drain.

2. 2

   Reserve liquor and strain through double thickness of cheesecloth; there should be 0.5 cup.

3. 3

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

4. 4

   Add seasonings, oysters, and egg.

5. 5

   Serve on crackers or pieces of toasted bread.

6. 6

   One tablespoon of sherry wine may be added.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 41. The excerpt below is the record exactly as published.

OYSTERS A LA D'UXELLES. 1 pt. oysters. 1/2 t-spoon salt. 2 tbls. chopped mushrooms. Y2 t-spoon lemon juice. 2 tbls. butter. Few grains cayenne. 2 tbls. flour. 1 egg yolk

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