St. Bernard Oysters

Ingredients

• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 cup of stock
• a little salt
• a little pepper
• parsley, minced fine
• a few drops of onion juice

Method

1. 1

   Brown butter, add flour, brown again, then gradually add stock, salt, pepper, parsley, and onion juice.

2. 2

   Pour over fried oysters.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 166. The excerpt below is the record exactly as published.

1 ta'blespoon of butter, add 1 tablespoon of flour, then ^ cup of hot cream; beat 2 eggs, add ^4 cup of cream, then the hot liquor, and the oysters. Season with salt and pepper. Ser^'-e garnished with toast-points or puflF paste. — Eloise Jennings, Winnetka, 111. OYSTER RAREBIT.— Clean and remove tlie hard muscle from J4 or a pt. of oysters, parboil them in their own liquor until 246 FISH their edges curl; remove to a hot bowl. Put 1 tablespoon of but- ter and Yi lb. of grated cheese, 1 saltspoon of salt and a fe^v grains of cayenne into a dish. While the butter is melting, beat 2 eggs, slowly, and add the oyster liquor; mix this gradually to the melted cheese, add the- oysters and turn at once over hot toast. — Mrs. C J. Jeffries, Winnetka, 111. ROAST OYSTERS IN THE SHELL.— Prepare the oysters as for steaming, then roast them over a clear fire with the large shell down. Two minutes after the shells are open the oysters are done. Take up quickly, and serve in the shells on a hot platter, with salt, pep|)er, and butter to taste. — Mrs, C. J. Jeffries, Winnetka, 111. OYSTER ROLLS.— Pour 2 drops of essence of anchovy on each oyster, 4 drops of lemon, a little cayenne pepper, and roll each oyster in a slice of thin bacon. When rolled enough, skewer, and frj' them. When done, take each roll and place it on a fried crou- ton. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. ST. BERNARD OYSTERS.— Fry oysters in the usual way and pour over them the following: Brown-sauce; brown 1 table- spoon of butter, add 1 tablespoon of flour, brown again, add gradu-- ally 1 cup of stock, a little salt, pepper, parsley, minced fine, and a few drops of onion juice

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