Oysters a la Poulette or Fricassee

Ingredients

• a tablespoon of butter
• a tablespoon of flour
• salt
• pepper
• a very little nutmeg
• the yolks of three raw eggs
• three tablespoons of salad oil
• one tablespoon of vinegar or lemon juice
• one tablespoon of chopped parsley

Method

1. 1

   Mix butter and flour in a saucepan, add oyster liquor gradually.

2. 2

   Season and boil for one minute, then add oysters until edges curl.

3. 3

   Stir in egg yolks, oil, vinegar, and parsley before serving.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 82. The excerpt below is the record exactly as published.

tablespoons of butter, a dust of cayenne and the oysters; no salt is to be added unless the butter is very fresh; stir the oysters until their edges begin to curl, and then put out the lamp and serve them. FRIED OYSTERS AND ONIONS. Have ready over the fire a frying-kettle half full of fat, heating, and a large frying-pan containing two tablespoons of butter and a dust of cayenne ; peel and slice a pint of white onions, and when the fat is hot drop in a few of the onions at the time, and fry them like Saratoga potatoes, taking them out of the fat with a skimmer and putting them in a colander to drain ; meantime carefully remove all bits of shell from a quart of oysters, and put them into the frying-pan with butter, taking care that the butter is brown ; make some toast, and lay it on a hot platter ; put the fried onions around the toast ; when the edges of the oysters curl pour them on the toast, and serve the dish at once. BATTER FOR CLAMS AND OYSTERS. One cup milk, one egg, one teaspoon cream of tartar, half teaspoon soda, a little salt, and flour to make as stiff as for fritters. OYSTER CROQUETTES. Scald and chop fine the hard part of oysters after taking the other part and liquor for a soup ; add an equal weight of mashed potatoes ; to one pound of this add a lump of butter the size of an egg, a teaspoon of salt, half a teaspoon of pepper, and quarter of a -teacup of cream. Make in small cakes, dip in egg and then in bread-crumbs, and fry in plenty of melted lard. FRIED OYSTERS. The oysters should be large and the cook not hurried. Drain the oysters in a colan- der ; sprinkle pepper and mix well, and set them in a cold place for fifteen or twenty minutes before cooking. Roll, separately, each oyster in sifted crumbs and then in a batter, made of the yolks of as many eggs as you have dozens of oysters, beaten with a little clarified butter, or salad oil, seasoned with a pinch of cayenne pepper and salted. Dip each oyster from the crumb into this, and repeat if crumbs enough do not adhere. Fry in very hot fat, and have enough to cover the oysters. They will brown beautifully, without turning. SCALLOPED OYSTERS. Three dozen oysters, a large teacup of bread-crumbs, two ounces of butter, pepper, salt, half a teacup of oyster juice. Make layers of these ingredients, putting crumbs in the dish first, then oysters, seasoning and butter, and so on until the dish is full, putting 94 HOME DISSERTATIONS. crumbs and pieces of butter upon the top, pouring the liquor over all. Bake in a quick oven about fifteen minutes. These can be put in oyster shells if preferred, and can be served to each person in that manner. OYSTERS A LA POULETTE OR FRICASSEE. All oysters should be very carefully examined to see that no pieces of shell are attached to them. This is a tedious process, but a necessary one. For a poulette, mix a table- spoon of butter and a tablespoon of flour in the bottom of a saucepan. Then add the liquor of the oysters gradually. If there is not enough to make the sauce as consistent as cream sauce, put in water. Season with salt and pepper, and a very little nutmeg. Let the sauce boil for one minute, and then put in the oysters. Let them remain until the edges begin to curl ; then take the pan off the fire and stir into it the yolks of three raw eggs, three tablespoons of salad oil, and one tablespoon of vinegar or lemon juice. Add one tablespoon of chopped parsley

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