Oysters au Gratin

Ingredients

• a solid quart of oysters
• one gill of cream or milk
• a scant half-pint of oyster liquor
• two table-spoonfuls of flour
• two of butter
• one of Parmesan cheese
• one cupful of grated bread crumbs
• half a teaspoonful of pepper
• one heaping teaspoonful of salt
• a slight grating of nutmeg

Method

1. 1

   Heat oysters in their liquor to boiling, skim, and drain.

2. 2

   Heat half a pint of liquor, mix butter and flour until smooth, stir into boiling liquor, cook for 3 minutes, then add cheese, salt, pepper, nutmeg, and cream.

3. 3

   Add oysters, spread in a dish, sprinkle crumbs, and bake for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 108. The excerpt below is the record exactly as published.

Oysters au Gratin. For six or eight persons use a solid quart of oysters, one gill of cream or milk, a scant half-pint of oyster liquor, two table-spoonfuls of flour, two of butter, one of Parmesan cheese, one cupful of grated bread crumbs, half a teaspoonful of pepper, one heaping teaspoonful of salt, and a slight grating of nutmeg

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