Savory Oysters with Mushrooms

Ingredients

• 1 tablespoonful cream or milk
• 12 oysters
• 1 tomato
• 1 oz. butter
• 1 oz. flour
• 1 gill of stock
• 1 teaspoonful chopped par- sley
• 3 mushrooms
• 3 eschalots
• Pepper
• salt
• Juice of 4 a lemon.

Method

1. 1

   Strain the liquor from the oysters, put the butter and flour into a saucepan, chop the eschalots and mushrooms, add these with the liquor to the butter and flour, and when these are cooked stir in the tomato previously rubbed through a sieve; allow these to boil for about five minutes, then add the stock, cream, juice of the lemon, parsley, and cayenne, allow to boil again for about five minutes.

2. 2

   Put in the oysters, but do not allow them to boil.

3. 3

   Put a little of this on rounds of bread (fried).

4. 4

   A fillet of anchovy laid on each piece is a great addition to this savoury.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 21. The excerpt below is the record exactly as published.

AVOUEY OYSTEES WITH MUSHEOOMS. 1 tablespoonful cream or A little caj^enne milk 12 oysters 1 tomato 1 oz. butter 1 oz. flour .1 gill of stock Oysters. 1 teaspoonful chopped par- sley 3 mushrooms 3 eschalots Pepper and salt Juice of 4 a lemon.

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