Oysters a la Kalamazoo

Ingredients

• One quart of oysters
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 salt spoon of celery salt
• salt and pepper as you like
• one tablespoon of chopped celery
• one teaspoon of chopped parsley
• a little sherry wine if you like it

Method

1. 1

   Melt butter and flour in a chafing dish, add oysters, celery salt, salt, pepper, celery, and parsley.

2. 2

   Cook until oysters are plump and curled at the edges.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 8. The excerpt below is the record exactly as published.

Oysters a la Kalamazoo. One quart of oysii'i'.'?, juice drained oil'. L'ut in a eluilliug dish 1 tablespoon each of butter and flour; wlien tlie butter melts, work together until very smooth, tiien add the oysters, and 1 salt spoon oi celery salt, salt and pepper as you like, one taljlespoon of ejiopped celery, one teaspoon of chopped parsley, a little sherry wine if you like it. ^\'ll(■^ oysters arr- nice and plniii|) and curled at the edge, they are done. Mi;s. Fowle. French Sardines. Pour the oil fi-oiu a box of French sardines into a |»an with- 1 tablespoon of flour

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