Oysters A La Poulette

Ingredients

• a pint of large oysters
• two ounces of butter
• some flour
• a gill of cream
• the juice of one-half a lemon
• the yolks of three eggs

Method

1. 1

   Parboil oysters in their liquid, strain broth, and remove hard parts.

2. 2

   Prepare a thick sauce with butter, flour, and broth.

3. 3

   Add oysters, egg yolks mixed with cream, butter, and lemon juice.

4. 4

   Shake in the pan to mix thoroughly without boiling.

5. 5

   Serve with toast.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 24. The excerpt below is the record exactly as published.

OYSTERS A LA POULETTE ^5 Parboil a pint of large oysters in their own liquid. Strain the broth and remove the hard part of the oysters. With some butter, flour, and the oyster broth prepare a thick sauce and let it boil for a few minutes. Add the oysters, the yolks of three eggs, mixed with a gill of cream, also two ounces of butter and the juice of one-half a lemon

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