Oysters Louisiane

Ingredients

• 1 quart oysters
• 1% teaspoon salt
• 3 tablespoons butter
• ¥ teaspoon paprika
• 2 tablespoons chopped red pepper
• Few grains cayenne
• 4 tablespoon finely chopped shallot
• Y% cup grated Parmesan cheese
• 4 tablespoons flour

Method

1. 1

   Parboil oysters, reserve liquor, and add enough water to make 1.5 cups.

2. 2

   Cook butter with red pepper and shallot for 5 minutes.

3. 3

   Add flour and stir until blended; pour on oyster liquor gradually while stirring.

4. 4

   Bring to boiling point, season with salt, paprika, and cayenne.

5. 5

   Arrange oysters in buttered scallop shells, pour on sauce, sprinkle with cheese, and pipe around edges with Duchess Potatoes.

6. 6

   Bake until thoroughly reheated at 400°F.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 105. The excerpt below is the record exactly as published.

OYSTERS LOUISIANE 1 quart oysters 1% teaspoon salt 3 tablespoons butter ¥ teaspoon paprika 2 tablespoons chopped red pepper Few grains cayenne 4 tablespoon finely chopped shallot Y% cup grated Parmesan 4 tablespoons flour

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