Sauté of Oysters

Ingredients

• 1 quart large oysters
• 2 ounces butter
• 1Yf tublespoonful flour
• Y pint white broth
• Y pint of the oyster liquor
• Vt can mushrooms
• 2 tablespoonfuls white wine
• 1 even teaspoonful salt
• Va teaspoonful pepper
• yolks of 2 eggs
• juice of Yt lemon
• 12 fish forcemeat balls

Method

1. 1

   Place oysters in a saucepan over fire, boil, lift out, remove beards, and set aside.

2. 2

   Melt butter, add flour, stir and cook for 2 minutes.

3. 3

   Add white broth, oyster liquor, mushrooms, and white wine, cook for 15 minutes.

4. 4

   Mix yolks of eggs with lemon juice, add to sauce, then add oysters and heat without boiling.

5. 5

   Prepare fish forcemeat balls, boil in salted water, lay in the center of a dish, pour oyster ragout over, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 101. The excerpt below is the record exactly as published.

yolks of 2 eggs with 1 ounce melted butter, dip each fillet separately into the yolk and butter, and roll in fresh grated bread crumbs ; lay on a broiler and broil to a delicate brown on both sides. Arrange the fillets in a circle around a warm dish, and put a lobster ragout in the center. FLOUNDER. 168 Fillet of Sole or Flounders & la Normande.— Season the fillets of 2 medium-sized flounders with pepper and salt, make a alight incision across the middle of each flUet, fold them double, lay them in a baking pan, and spriukle over 2 tablespoonf uls lemon juice and 2 ounces melted butter. Fifteen minutes before serving place the pan in a hot oven and bake till done—about 10 minutes. Arrange the fillet in a circle on a warm dish, pour a little of the sauce from the ragotit mentioned below over the fillets, sprinkle over 3 tablespoonfuls fried bread crumbs, place the dish for a few minutes in the oven ; pour the oyster ragoiit in the center, and serve. SAGotyr OF Oystbbb. — Place a saucepan with 1 quart large oysters over the fire, let come to a boil, lift out with a skimmer, lay on a dish, remove the beards, and set the oysters aside. Melt 2 ounces butter in a saucepan, add lYf tublespoonful flour, stir and cook 2 minutes, add Y, pint white broth, Y^ pint of the oyster liquor, Vt can mushrooms, 2 tablespoonfuls white wine, 1 even teaspoonful salt, Va teaspoonful pepper, cook 15 minutes ; then draw the sauce- pan to side of stove. Mix the yolks of 2 eggs with the juice of Yt lemon, add it slowly to the sauce ; add the oysters, let it get hot, but not boil. Prepare also 12 fish forcemeat balls

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