Oysters a la Poulette

Ingredients

• one dozen freshly opened oysters
• half a pinch of salt
• some pepper
• two ounces of good butter
• one tablespoonful of flour
• the yolks of three eggs
• a half cup of sweet cream
• the juice of half a lemon

Method

1. 1

   Put oysters in a saucepan with their juice; add salt and pepper; parboil for three minutes.

2. 2

   In another saucepan mix butter with flour; stir it on the fire until hot; add to the juice of oysters; let boil two minutes.

3. 3

   Mix yolks in cream and lemon juice.

4. 4

   Pour gradually into the saucepan, being careful not to boil it again.

5. 5

   Mix oysters with parsley; pour sauce over, stirring slightly, and serve very hot on triangular pieces of fried toast.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 24. The excerpt below is the record exactly as published.

OYSTERS A LA POULETTE. Put one dozen freshly opened oysters in a saucepan with their juice ; add half a pinch of salt and some pepper ; parboil for three minutes. In another saucepan mix two ounces of good butter with one tablespoonful of flour ; stir it on the fire until hot; add to the juice of oysters; let boil two minutes. Mix the yolks of three eggs in a half cup of sweet cream, and the juice of half a lemon

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