Oysters a la Poulette

Ingredients

• a tablespoon of butter
• one tablespoon of flour
• one cup of cream
• one cup of chicken broth
• the well-beaten yolks of two eggs
• salt to taste
• pepper to taste
• a handful of chopped parsley

Method

1. 1

   Melt butter, add flour, stir smooth, then add cream and chicken broth.

2. 2

   Mix yolks in a bowl, pour cream mixture onto yolks, stir gently, then return to saucepan.

3. 3

   Cook oysters in their liquor until they curl, drain, and place on a platter.

4. 4

   Pour sauce over and garnish with toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 22. The excerpt below is the record exactly as published.

Oysters a la Poulette. Melt a tablespoon of butter in a saucepan; to this add one tablespoon of flour. Stir smooth; add one cup of cream, one cup of chicken broth. Put into a bowl the well-beaten yolks of two eggs. Pour the cream mixture onto eggs, stirring gently. When mixed, pour back into saucepan. Add salt and pepper to taste — mushrooms if you like, a handful of chopped parsley. Cook oysters in their own liquor till they curl; drain them, place on hot platter, and pour the sauce over them; the sauce should be creamy and smooth. Garnish with points of toast. Mrs. R. M. Hitchcock. Oyster Omelet. One dozen large oysters chopped small, one-half teaspoon- ful salt sprinkled on them, then let them stand in their own liquor half an hour: beat six eggs, yolks and whites separately, the former to a smooth paste, the latter to a stiff froth; add to the yolks a tablespoon of rich sweet cream, pepper and salt to taste

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