Oysters a la Sturtevant

Ingredients

• two dozen large oysters
• about one tablespoon of butter
• two of flour
• the juice of one lemon
• the yolks of two eggs
• one heaping tablespoon of parsley minced fine
• pepper, salt

Method

1. 1

   Place the oysters in a saucepan with their own liquid; let them come to a boil; then strain the oysters, saving the liquid; heat the butter and flour in a saucepan, work smooth; add the oyster liquid and let it boil for about five minutes, stirring all the while; add the lemon juice and the yolks of the eggs well beaten, parsley, pepper, salt, and lastly the oysters.

2. 2

   Serve on buttered toast.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 8. The excerpt below is the record exactly as published.

Oysters a la Sturtevant. — Place two dozen large oysters in a saucepan with their own liquid ; let them come to a boil ; then strain the oysters, saving the J liquid; put about one tablespoon of butter and two of flour in a saucepan, heat and work smooth; add the oyster liquid and let it boil for about five min- \ utes, stirring all the while;addthejuiceof one lemon! and the yelks of two eggs well beaten, one heaping- tablespoon of parsley minced fine, pepper, salt

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