Oysters à la Thorndike

Ingredients

• one pint oysters
• three tablespoons butter
• one-half teaspoon salt
• one-eighth teaspoon paprika
• one-fourth cup cream
• yolks of two eggs

Method

1. 1

   Clean and drain oysters.

2. 2

   Melt butter, add oysters, and cook until plump.

3. 3

   Add salt, paprika, cream, and egg yolks.

4. 4

   Cook until slightly thickened, and serve on zephyrettes.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 7. The excerpt below is the record exactly as published.

one-eighth teaspoon paprika, and one-half tablespoon Chili sauce. Clean one pint oysters and add. Cook until edges curl, then add one tablespoon finely chopped parsley and two table- spoons chopped celery. Serve with toast. Fancy Roast Clean and drain one pint oysters. Put into a blazer and cook until plump, stirring occasion- 45 Chafing Dish Possibilities ally with a fork. Sprinkle with salt and pepper and add two tablespoons butter. Pour over small slices of toast. Oyster Fricassee Clean one pint oysters, reserve liquor, heat to boiling point, and strain through double thick- ness of cheese-cloth. Add oysters to liquor, and cook until plump, then remove with a skim- mer. Add enough cream to liquor to make one cup. Melt two tablespoons butter, add two tablespoons flour, and pour on gradually the liquid. Add one-fourth teaspoon salt, a few grains cayenne, one teaspoon finely chopped parsley, the oysters, and one egg slightly beaten. Serve on toast. Creamed Oysters Clean one pint oysters, and cook until plump. Drain, strain the liquor, and add enough milk to make one and one-half cups. Melt three tablespoons butter, add five tablespoons flour, and pour on gradually the liquid. Season with one-half teaspoon salt, and one-eighth teaspoon each pepper and celery salt. Add the oysters, and as soon as heated pour over slices of toast, 46 Oysters Celeried Oysters Prepare same as Creamed Oysters, and after pouring oysters over toast, sprinkle with finely chopped celery. Oysters in Brown Sauce Clean one pint oysters and cook until plump ; drain, and strain the liquor. Melt one-fourth cup butter, and stir until well browned, add one- fourth cup flour, and stir until flour is browned. Pour on gradually one cup oyster liquor and one-half cup milk. Season with one-half tea- spoon salt, one-eighth teaspoon pepper, and one teaspoon anchovy essence. Serve on toast or zephyrettes. Saut6 of Oysters Clean one pint oysters and cook until plump ; drain thoroughly and sprinkle with salt and pepper. Lift each oyster separately, and dip in cracker crumbs. Put three tablespoons butter in blazer, add oysters, brown on one side, turn and brown other side. Serve with horse-radish mustard, which may be bought put up in small jars, of first-class grocers. Oyster Stew Clean and drain one pint oysters, reserving liquor. Heat liquor to boiling point, add oysters 47 Chafing Dish Possibilities and cook until plump, care being taken that they are not overdone. Remove oysters with a skimmer, strain liquor a second time, and add to oysters. Scald one pint milk, add oysters with liquor, two tablespoons butter, one tea- spoon salt, and a few grains pepper. Serve with oyster crackers, or small pieces of bread, thoroughly toasted. To many the flavor is much improved by cooking with milk a small slice of onion and a stalk of celery broken in pieces; both to be removed as soon as milk is scalded. Oysters & la Thorndike Clean and drain one pint oysters. Melt three tablespoons butter, add oysters, and cook until plump; then add one-half teaspoon salt, one- eighth tea-spoon paprika, a slight grating nut- meg, one-fourth cup cream, and yolks of two eggs

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