Oysters a la Duxelles

Ingredients

• three dozen oysters
• four tablespoonfuls of chopped mushrooms
• the yolks of two eggs
• two generous tablespoonfuls of butter
• two level tablespoonfuls of flour
• one-eighth of a teaspoonful of cayenne
• half a teaspoonful of onion juice
• one teaspoonful of lemon juice
• salt to suit the taste
• four tablespoonfuls of cold water

Method

1. 1

   Heat the oysters to boiling in their own liquor, skim them, and strain the liquor.

2. 2

   Pour off one pint, then heat butter in a saucepan, add mushrooms, and cook for two minutes.

3. 3

   Add flour and stir until frothy, then gradually add oyster liquor, stirring steadily.

4. 4

   Add salt, pepper, and onion juice, boil for three minutes, then add oysters and cook for two minutes.

5. 5

   Stir in beaten yolks with cold water, remove from fire, and add lemon juice.

6. 6

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 111. The excerpt below is the record exactly as published.

Oysters a la Duxelles. Use three dozen oysters of medium size, four table- spoonfuls of chopped mushrooms, the yolks of two eggs, two generous table-spoonfuls of butter, two level table- spoonfuls of flour, one-eighth of a teaspoonful of cay- enne, half a teaspoonful of onion juice, one teaspoonful of lemon juice, salt to suit the taste, and four table- spoonfuls of cold water

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