Oysters a la Marechale

Ingredients

• four ounces of butter
• four large tablespoonfuls of flour
• milk (boiling) enough to make it as thick as cream
• the yolks of four eggs
• the juice of a lime

Method

1. 1

   Stew very gently in butter some thinly sliced truffles and mushrooms.

2. 2

   After cooking ten minutes add salt, white pepper, cayenne and mace.

3. 3

   Stir in flour and mix well while it thickens.

4. 4

   Add the liquor of the oysters which has been scalded and skimmed, then add boiling milk to thicken.

5. 5

   Take from the fire and stir in beaten yolks of eggs with lime juice and water.

6. 6

   Cover each oyster with the mixture, cool, roll in beaten egg and bread crumbs, fry in butter and serve hot.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 3. The excerpt below is the record exactly as published.

Oysters a la Marechale Stew very gently in four ounces of butter some thinly sliced truffles and mushrooms. After cooking ten minutes add salt, white pep- per, cayenne and mace. Stir in four large tablespoonfuls of flour and mix well together while it thickens. Put in the liquor of the oysters which has been scalded and skimmed. Then add milk (boiling) enough to make it as thick as cream. Take from the fire and stir in the yolks of four eggs beaten well with the juice of a lime

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