Oysters with Mushrooms

Ingredients

• two dozen oysters
• one teaspoon of butter
• one-half pint of mushrooms
• one tablespoon of flour
• one tablespoon of butter
• one-half cup of chopped mushrooms
• one teaspoon of onion juice
• one-half teaspoon of lemon juice
• the yolks of two eggs
• a little salt

Method

1. 1

   Drain oysters and cook in butter until edges curl.

2. 2

   Make sauce with oyster liquor, mushroom juice, and milk thickened with flour and butter.

3. 3

   Add mushrooms, onion juice, lemon juice, and salt.

4. 4

   Stir in beaten egg yolks, add oysters, boil briefly, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 115. The excerpt below is the record exactly as published.

Oysters with Mushrooms Drain two dozen oysters; put them in a hot pan. Cook in one teaspoon of butter until the edges begin to curl; then remove to a hot dish. Make a sauce by adding to the oyster liquor the juice from one-half pint of mushrooms, and enough milk to make a pint. Thicken this with one tablespoon of flour blended with one tablespoon of butter and cook two minutes. Add one-half cup of chopped mushrooms, one teaspoon of onion juice, one-half teaspoon of lemon juice and a little salt. Beat the yolks of two eggs

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