Oysters a la Poulette

Ingredients

• a solid quart of oysters
• half a pint of the oyster liquor
• one heaping teaspoonful of flour
• three table-spoonfuls of cold water
• a pint of cream
• the yolks of four eggs
• half a cupful of cold cream
• a table-spoonful of butter
• season with salt, pepper, a slight grating of nutmeg, and a grain of cayenne

Method

1. 1

   Boil oysters in their liquor, skim, and drain.

2. 2

   Boil oyster liquor, stir in flour mixed with cold water, and boil gently for 5 minutes.

3. 3

   In a double boiler, heat cream, add thickened oyster liquor, season, and mix in beaten egg yolks.

4. 4

   Add oysters and butter, cook for 3 minutes, then serve with puff-paste cakes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 108. The excerpt below is the record exactly as published.

Oysters a la Poulette. Put a solid quart of oysters on the stove to boil in their own liquor. As soon as they begin to boil, skim carefully, and turn into a strainer ; and when they have been well drained, set them aside. Put half a pint of the oyster liquor into a saucepan, and when it begins to boil, stir into it one heaping teaspoonful of flour mixed with three table-spoonfuls of cold water. Boil gently five minutes longer. Put a pint of cream into a double- 210 MISS PARLOA'S KITCHEN COMPANION. boiler, and when it begins to boil, add the thickened oyster liquor. Season with salt, pepper, a slight grating of nutmeg, and a grain of cayenne. Have at hand the yolks of four eggs, well beaten, and add to them half a cupful of cold cream. Now add to the cooking mixture the oysters, a table-spoonful of butter

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