Oysters a la Poulette

Ingredients

• One-half cup butter
• three tablespoons flour
• yolks of three eggs
• One pint chicken stock (or veal)
• one tablespoonful lemon juice
• one-eighth teaspoon pepper
• one level teaspoon salt
• two dozen large oysters

Method

1. 1

   Beat the butter and flour together until smooth and white.

2. 2

   Add salt, pepper, and lemon juice.

3. 3

   Gradually pour boiling stock on this mixture and simmer for ten minutes.

4. 4

   Beat the yolks of eggs in a saucepan, gradually pouring the cooked sauce upon them.

5. 5

   Pour into a double boiler containing boiling water in the lower part of the utensil.

6. 6

   Stir the mixture for one and one-half minutes.

7. 7

   Add the oysters and let cook until edges curl up and serve hot.

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 9. The excerpt below is the record exactly as published.

oysters a la poulette, prepared after the following recipe : One-half cup butter, three tablespoons flour, yolks of three eggs. One pint chicken stock (or veal), one tablespoonful 17 BOHEMIAN lemon juice, one-eighth teaspoon pepper, one level teaspoon salt. Beat the butter and flour together until smooth and white. Then add salt, pepper and lemon OYSTERS juice. Gradually pour boiling stock on \ l^\ this mixture and simmer for ten minutes. POri.r.TTF Beat the yolks of eggs in a saucepan, grad- ually pouring the cooked sauce upon them. Pour into a double boiler containing boiling water in lower part of utensil. Stir the mixture for one and one-half minutes. Into this put two dozen large oysters

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