Oysters à la Normandie

Ingredients

• 1 pint of oysters
• 1 teaspoonful butter
• the juice of 1 lemon
• 1 even teaspoonful seasoning salt
• 1 ounce butter
• 1 tablespoonful flour
• 1 cupful chicken broth
• 1 cupful oyster liquor
• 3 tablespoonfuls mushroom liquor
• a small bouquet
• 1/2 teaspoonful beef extract
• the yolks of 2 eggs
• 2 tablespoonfuls cream
• 6 slices of toast

Method

1. 1

   Simmer oysters with butter and lemon juice for 3 minutes.

2. 2

   Prepare a sauce with butter, flour, chicken broth, oyster liquor, mushroom liquor, and seasoning.

3. 3

   Mix yolks with lemon juice, add to sauce, then add cream and oysters.

4. 4

   Serve over toast.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 80. The excerpt below is the record exactly as published.

tablespoonful flour, stir 3 minutes without browning ; add 1 cupful of the oyster liquor, Vt cupful flne-chopped mushrooms, 1 small bouquet, 1 even teaspoon- f ul salt, Vt even teaspoonful white pepper, V4 teaspoonful nutmeg, boil 5 minutes ; remove the bouquet and add the oysters ; cook 2 minutes. Mix the yolks of 2 eggs with Vt cupful cream, and add to the saucepan, stir until nearly boiling, then add 1 tablespoonful lemon juice. In the meantime cut the tops from 6 French rolls to remove the crumbs ; brush the inside and outside over with butter, set the rolls with the tops on a baking sheet in a hot oven ; bake light brown and crisp ; fill the rolls with oysters, put on the covers, and serve on a folded napkin. OYSTERS. 121 Oysters h PItalieiiiie.— Place 2 handfuls of well-washed spin- ach in a saucepan, cover with boiling water, add a little salt, and boil 10 minutes ; then drain ; press out all the water, and chop the spinach fine. Fry 2 tablespoon! uls fine-chopped onions in 1 ounce butter and 1 bruised clove of garlic 5 minutes without browning; add Vt cupful of the chopped spinach, 12 fine-chopped oysters, 1 tea- spoonful salt, Ys teaspoonf ul pepper, 2 tablespoonfuls cream, stir and cook 5 minutes ; then remove from the fire, and add the yolk of 1 egg and 1 whole egg. Blanch 12 large oysters in their own liquor ; have ready 6 shells, put 2 oysters in each, cover with the preparation in saucepan^ sprinkle over little grated bread crumbs and melted butter, and bake 15 minutes in a hot oven. Serve on a folded napkin. Broiled Oysters.— 'For a family of six, take 3 dozen large oysters, dry on a soft towel, dip in melted butter, and roll in cracker dust ; lay on a broiler and broil over clear fire 2 minutes on each side ; sprinkle over Y^ teaspoonful salt. Dress the oysters on a warm dish, garnish with fried parsley and cut lemons, serve with French bread and butter. Oyster Salad. — See my book Desserts and Salads, recipe 908. Oysters ft la .Normandie. — Place 1 pint of oysters, without their liquor, in a saucepan over the fire ; add 1 teaspoonful butter, the juice of 1 lemon, 1 even teaspoonful seasoning salt, let simmer 3 minutes ; then remove from fire. Melt 1 ounce butter in a sauce- pan, add 1 tablespoonf ul fiour, stir 2 minutes ; add 1 cupful chicken broth, 1 cupful oyster liquor, and 3 tablespoonfuls mushroom liquor, a small bouquet, cook 5 minutes ; then remove the bouquet ; add Yi teaspoonful beef extract, Ys ^^^^^ teaspoonful seasoning salt ; mix the yolks of 2 eggs with 1 tablespoonf ul lemon juice, add it slowly to the sauce ; add last 2 tablespoonfuls cream and the oysters ; let them get hot, and pour over 6 slices of toast

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