Oysters Supreme
From The home science cook book, 1902
One-half cup of mushrooms or chicken chopped fine may be added to this paste.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 52. The excerpt below is the record exactly as published.
Oysters Supreme. Parboil one pint of large oysters with a slice of onion, bit of mace, and sprig of parsley, and drain. Make a thick sauce with one-fourth cup of butter, one-half cup of flour, and one pint of oyster liquor and cream. Add one beaten egg
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