Oysters a la Poulette

Ingredients

• 1 pint of cream
• 1 tablespoonful of butter
• 1 tablespoonful of flour
• 30 oysters
• salt
• pepper
• 3 grates of nutmeg

Method

1. 1

   Cook together cream, butter, and flour, stirring constantly.

2. 2

   Add oysters and cook for 5 minutes; add salt, pepper, and nutmeg.

3. 3

   Serve on toast.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 39. The excerpt below is the record exactly as published.

OYSTERS A LA POULITTE. Cook together i pint of cream, i tablespoonful of butter and i of flour, stirring constantly. Put in 30 oysters and cook 5 minutes; add salt, pepper and 3 grates of nut- meg. Serve on toast. Mrs. Adelaide G. Walter. KIDNEYS WITH BACON. Split lamb kidneys in half and skewer them open with wooden toothpicks. Cook in the blazer 6 thin slices of bacon, draw to one side and put in the kidneys. Cook 6 minutes, turning often, until brown and tender; add to the gravy i teaspoonful of Worcestershire sauce and serve a slice of bacon on toast with each portion of the kidney and a little gravy. Mrs. C. H. Bixby. SWEETBREADS SAUTE. Parboil and blanch the sweetbreads ; cut them in Y^ lengthwise and each V2 into 2 pieces. Sprinkle with salt and pepper, beat an egg with i tablespoonful of water and dip the slices first in this, then in cracker dust and brown in the blazer with 2 tablespoonfuls of butter. Mrs. D. H. Champlin. CALF'S LIVER SAUTE. Heat 2 tablespoonfuls of butter in the blazer with i teaspoonful of minced onion ; add ^ pound of calf's liver, sliced thin, sprinkled with pepper and salt and coated l/ILEUTINrO VflLENTlNE & GOMPflNy. YMr n ISHLO Coach and Car Varnisbes and Colors. 118 CHAFING DISH. thickly with flour. Cook to a light brown, turning often. When done, draw to the side ; add 2 tablespoonfuls of sherry and i of mushroom catsup; boil up once and serve. Mrs. Eberman. CHICKEN A LA VOLAILLE. One tablespoonful of butter melted in the chafing dish, I tablespoonful of flour rubbed smoothly into it; add i cup cream and stir constantly until it thickens. Cut i cup white chicken meat into dice, and 8 button mushrooms cut in 4 pieces; add a little celery, cut fine. Mrs. V. N. Jones. CREAMED OYSTERS. Melt in a chafing dish i tablespoonful of butter ; add I tablespoonful of flour and stir until smooth. Pour in i cup cream and stir until smooth; add salt and pepper and if too thick, a little oyster liquor. Put in i pint of oysters and cook until the edges are well curled. About 2 minutes before serving add a small bunch of celery, cut fine. Mrs G. T. Smith. MACCARONIED EGGS. Melt I tablespoonful of butter over hot water; add J^ pint milk and stir in 5 eggs, slightly beaten. When they thicken add >^ cup boiled spaghetti chopped into inch CHAFING DISH. 113 lengths, ^ cup button mushrooms, cut in halves, pepper and salt and i tablespoonful of chopped parsley. Cook 3 minutes and serve on rounds of toast garnished with parsley. Mrs. a. Emery. TOMATOES AND MUSHROOMS. Two cups canned tomatoes, i tablespoonful of bread crumbs, i cup sliced mushrooms, i tablespoonful of butter, salt and pepper. Put the tomatoes in the chafing dish first, then the bread crumbs and seasoning; cook a few moments; add the mushrooms, he^t through and serve on toast. Mrs. J. M. Marshall. Chop fine 4 veal kidneys with ^ pound calf's liver; season with pepper and salt. Heat a piece of butter in a chafing dish, put in the meat and toss about until done. Remove from the fire and stir in the beaten yolk of i egg and 5^ teaspoonful of lemon juice. Spread on toast and serve. VEAL KIDNEY SAUTE. Chop an onion fine and brown in butter. Cut the kid- ney in thin slices; add salt and paprika, cook until tender and serve with slices of lemon. SUNFLOWER. Boil 4 eggs 20 minutes and cool before removing shell. l/ALEUTINrr VALENTINE & GOAlPftNy. VMr ll ISHLO Coach and Car Varnisbes and Colors. 114 CHAFING DISH. Make a cream sauce with i pint of milk, i tablespoonful of flour and i of butter, rubbed together and stirred into the boiling milk. Add the whites of the eggs, chopped fine. Season with salt and white pepper. Grate the yolks over the top and serve on a green salad dish, which completes the idea of a sunflower. Miss Helen M. Topping. BARBECUED HAM. Cut rather thick slices of cold boiled ham; lay them in the blazer and let them fry. When they begin to crisp, draw to one side of the dish and add i teaspoonful of vine- gar, small teaspoonful of white sugar, a saltspoonful of mus- tard and a little pepper. Mix well and cook about 2 minutes. Mrs. M. W. Hartwell. VEAL WITH ASPARAGUS TIPS. Boil 2 eggs 20 minutes; rub the yolks with i tablespoon- ful of butter to a paste, and heat it with ^ pint of milk in the blazer. Stir until blended, then add 2 cups of veal, cut fine, and i cup of cooked asparagus tips. Season with salt and pepper and cook 5 minutes, adding the chopped whites of the eggs. * CREAMED CHICKEN. Rub 2 tablespoonfuls of butter and i large one of flour together, add i cup of milk or cream and i cup of chicken stock. Cook over hot water until smooth; add 2 cups of cold chicken, cut fine, with salt and white pepper. Cook 3 minutes and serve. A little chopped parsley is an addition. Mrs. J. B. Daniels. CHAFING DISH. 115 CREAMED POTATOES. Make a sauce of 2 tables poonfuls of butter, i of flour, and % pint milk; season with salt and pepper. When thick and smooth add cold boiled potatoes, cut into cubes. Heat through and serve hot. This should be done in the blazer set into hot water. * Miss Harper. DEVILLED TOMATOES. Cut the tomatoes into thick slices, without peeling and fry in butter. Keep them hot while adding to the butter in the blazer i tablespoonful of butter,

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