Rice Oyster Ring

Ingredients

• 1 pint oysters, drained
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup liquid (oyster liquid or oyster liquid combined with cream or stock)
• % teaspoon salt
• 1/8 teaspoon paprika
• 1 teaspoon lemon juice or sherry
• chopped parsley
• 4 cups cooked rice

Method

1. 1

   Drain oysters and reserve liquid.

2. 2

   Melt butter in saucepan, add flour and stir until blended.

3. 3

   Stir in liquid, add salt and paprika.

4. 4

   When sauce is smooth and boiling, add oysters.

5. 5

   Heat oysters to boiling but do not allow sauce to boil again.

6. 6

   Serve while steaming hot in rice ring or over a bed of rice, sprinkled with parsley.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 21. The excerpt below is the record exactly as published.

RICE OYSTER RING 1 pint oysters, drained reserved oyster liquid 2 tablespoons butter 2 tablespoons flour cream, chicken or beef stock % teaspoon salt 1/8 teaspoon paprika 1 teaspoon lemon juice or sherry chopped parsley 4 cups cooked rice Drain oysters, reserve liquid. Melt butter in saucepan, adding and stirring flour until blended. Stir in 1 cup liquid (oyster liquid or oyster liquid combined with cream or.stock)

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