Oysters a la Villeroi

Ingredients

• two dozen large oysters
• half a pint of chicken or veal stock
• two large tablespoonfuls of butter
• two of flour
• three eggs
• one tablespoonful of lemon juice
• one-third of a teaspoonful of pepper
• some salt
• and dried bread crumbs

Method

1. 1

   Put the oysters in a stew-pan with chicken stock and boil.

2. 2

   Skim and strain the liquor.

3. 3

   Mix butter and flour in a saucepan, add a cup and a half of oyster liquor, and heat while stirring until it boils.

4. 4

   Let it simmer for three minutes.

5. 5

   Beat yolks of two eggs and add to them two tablespoons of cool oyster liquor.

6. 6

   Stir this into the sauce, cooking for one minute without boiling.

7. 7

   Remove from fire, add lemon juice, season, and cool.

8. 8

   Dip oysters in cooled sauce, roll in bread crumbs, dip in beaten egg, and roll again in crumbs.

9. 9

   Fry in fat for a minute and a half.

10. 10

    Serve garnished with lemon and parsley.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 112. The excerpt below is the record exactly as published.

Oysters a la Villeroi. For six persons use two dozen large oysters, half a pint of chicken or veal stock, two large table-spoonfuls of butter, two of flour, three eggs, one table-spoonful of lemon juice, one-third of a teaspoonful of pepper, and some salt and dried bread crumbs

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