Oysters a la Newburg

Ingredients

• twenty-five large oysters
• one and one half tablespoonfuls of butter
• half a cupful of white wine
• half a cupful of mushrooms cut into quarters
• the yolks of four eggs
• a cupful of cream
• a little pepper
• a little salt
• a chopped truffle, if convenient

Method

1. 1

   In a saucepan, combine oysters, butter, wine, salt, and pepper.

2. 2

   Cook until oysters are plump.

3. 3

   Add mushrooms and truffle.

4. 4

   Beat egg yolks into cream, add to mixture, and heat without boiling.

5. 5

   Serve garnished with croutons.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 22. The excerpt below is the record exactly as published.

Oysters a la Newburg Fried Scallops Scallops on the Shell Creamed Lobster Broiled Lobster Broiled Smelts Broiled Shad Koe Shad Eoe Croquettes Fillets of Fish, Fried KoUed Fillets of Flounder Baked Fillets of Fish with Sauce Fillets of Fish with Mushrooms Creamed Fish Garnished with Po- tatoes Fish a la Japonnaise SAUTtD OYSTERS Put two tablespooufnls of butter into a saute-pan ; when it is hot add as many drained oysters as will make two cup- fuls. Add a little salt and pepper and a tablespoonful of lemon juice. Shake them in the pan until the gills are curled, then add a tablespoonful of parsley chopped very fine. Turn them upon slices of toasted bread on a hot platter. FRIED OYSTERS WITH COLD SLAW Use box oysters. These are large in size and cost two cents each. Lay the oysters on a cloth to dry them. EoU them in cracker dust, then in egg diluted with a little milk and seasoned with pepper and salt, then again cover them with cracker dust. Lay them in a frying-basket and fry them in smoking-hot fat just long enough to give them a light- brown color. Oysters toughen if cooked too long. Prepare only four at a time, as more lower the temperature of the fat too much, and if they are rolled before the moment of frying they moisten the cracker dust. Place them on a paper on the hot shelf until all are done. Fold a small napkin and place it in the center of a cold platter. Pile the oysters on the napkin and make a wreath around them of cold ,slaw. COLD SLAW Cut cabbage into fine shreds. Put in a saucepan a half cupful of weak vinegar, the yolks of three eggs, a half tea- 61 62 LUNCHEONS spoonful of English mustard, a dash of pepper, a teaspoon- ful of salt and of sugar. Beat them together, then place them on the fire and stir until the mixture is thickened. Pour it, while hot, over the cabbage and set it away to cool. OYSTERS A LA NEWBURG Phice twenty-five large oysters in a saucepan with one and one half tablespoonfuls of butter, half a cupful of white wine or a tablespoonful of lemon juice, and a little pepper and salt. Cook until the oysters are plump, then add half a cupful of mushrooms cut into quarters, and a chopped truffle, if convenient. Beat the yolks of four eggs into a cupful of cream

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