Oysters a la Poulette

Ingredients

• One quart oysters
• four level tablespoons butter
• four level tablespoons flour
• one-half level teaspoon salt
• one-fourth level teaspoon celery salt
• one-half cup oysters liquor
• one cup of chicken stock
• one cup of milk
• juice one-half lemon

Method

1. 1

   Look over the oysters, heat quickly to the boiling point, then drain and strain the liquor through cheesecloth.

2. 2

   Melt the butter, add the flour, salt and celery salt, and when blended add the oyster liquor, chicken stock and milk, stirring until thick and smooth.

3. 3

   Cook for five minutes, then add the oysters and lemon juice, and serve at once.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 9. The excerpt below is the record exactly as published.

OYSTERS A LA POULETTE— One quart oysters, four level tablespoons butter, four level tablespoons flour, one-half level teaspoon salt, one-fourth level teaspoon celery salt, one- half cup oysters liquor, one cup each of chicken stock and milk, juice one-half lemon. Look over the oysters, heat quickly to the boiling point, then drain and strain the liquor through cheese- cloth. Melt the butter, add the flour, salt and celery salt, and when blended add the oyster liquor, chicken stock and milk, stirring until thick and smooth. Cook for five minutes, then add the oysters and lemon juice, and serve at once. OYSTER FRICASSE— Put one pint of oysters into a double boiler or into the top of the chafing dish. As soon as the edges curl add the slightly beaten yolks of three eggs, a few grain of pepper and half a teaspoon of salt. Set over hot water and as soon as the egg thickens add a teaspoon of lemon juice. Spread on slices of toasted brown bread and garnish with celery tips. Celery salt is a good addition to the seasoning. RECHAUFFEE OF FINNAN HADDIE— Cover a finnan haddie with boiling water and let it simmer for twenty minutes, then remove the kettle and flake, discarding the skin and bones. For three cups of fish scald two cups of thin cream and add to the fish. Season with paprika or a dash of cayenne, and when thoroughly heated stir in the yolks of two eggs, diluted with a little hot cream. SCALLOPED CLAMS IN SHELL— Chop the clams very fine and season with salt and cayenne pepper. In another dish mix some powdered crackers, moistened first with warm milk, then with clam liquor, a beaten egg and some melted butter, the quantity varying with the amount of clams used; stir in the chopped clams. Wash clean as many shells as the mixture will fill, wipe and butter them, fill heaping full with the mixture, smoothing with a spoon. Place in rows in a baking pan and bake until well browned. Send to the table hot. SCALLOPED SHRIMPS— Make a sauce with a level table- spoon of cornstarch, a rounding tablespoon of butter and one cup of milk

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