Oysters, Ramekins of

Ingredients

• Drain one quart of large oysters
• half a tablespoonful of flour
• half a tablespoonful of butter
• half a pint of good broth
• half a pint of rich cream
• half a teaspoonful of salt
• half a salt-spoonful of pepper
• Slice four hard-boiled eggs
• Beat two yolks of raw eggs

Method

1. 1

   Drain oysters, plunge in boiling water, drain, and trim.

2. 2

   Cook flour and butter, add broth and cream, season, and cook.

3. 3

   Add oysters and eggs, warm, then mix in yolks and butter.

4. 4

   Serve in warmed ramekins.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 165. The excerpt below is the record exactly as published.

Oysters, Ramekins of. — Drain one quart of large oysters, plunge them in boiling water for one minute, drain well, cut the tendons and trim them. Put in a small saucepan half a table- spoonful of flour, half a table-spoon- ful of butter ; cook for three minutes, stirring. Do not brown. Add slow- ly half a pint of good broth, and then half a pint of rich cream. Season with half a teaspoonful of salt, half a salt- spoonful of pepper; cook slowly for eight minutes. Put in the oysters; cook three minutes. Slice four hard- boiled eggs, add them to the oysters, and warm them. Remove from the fire. Beat two yolks of raw eggs with a little of the gravy, and add to it half a table - spoonful of butter

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