Turkey with Oyster Sauce

Ingredients

• 18 medium-sized oysters
• 2 tablespoonfuls lemon juice
• 1 even teaspoonful salt
• 0.5 even teaspoonful pepper
• 1 ounce butter
• 1.5 tablespoonful flour
• 1 gill of cold water
• 1.5 cupful strained turkey broth
• 0.5 cupful cream

Method

1. 1

   Boil a turkey as in the previous recipe.

2. 2

   In a saucepan, cook oysters with lemon juice, salt, pepper, and butter.

3. 3

   In another saucepan, mix flour with cold water and egg yolks, then add turkey broth.

4. 4

   Stir until just before boiling, then add cream and oysters.

5. 5

   Serve immediately with turkey.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 268. The excerpt below is the record exactly as published.

urkey wltli Oyster Sauce.— Boil a turkey the same as turkey il Tallemande. For the sauce, place 18 medium-sized oys* ters without their liquor in a saucepan over the fire; add 2 table- spoonfuls lemon juice, 1 even teaspoonful salt, Ys even teaspoonful pepper, 1 ounce butter, stir and cook a few minutes or until the oysters begin to ruffle ; then set them aside. Mix in a clean sauce- pan lYt tablespoonful flour with 1 gill of cold water and the yolks of 2 eggs ; add slowly lYs cupful strained turkey broth ; stir this over the flre until just before boiling ; then add Ys cupful cream and the oysters, stir a few minutes over the fire without letting it boil ; taste, and, if necessary, add more salt. Serve at once with the 398 POULTEY. turkey. Boiled turkey may be serred with the following sauoeB: Sgg) caper, lobster, crab, shrimp, b6chamel, and Hollandaise. Turkey roasted Plain.— Singe, draw, and wash a young turkey, wipe it dry, and season with 1 tablespoonful salt ; twist the wings over the back, run a small skewer through the skin of the neck and fasten it on to the back, put a skewer through the thigh and body. Lay 2 ounces butter over the turkey ; place the pan in a medium-hot oven ; roast and baste frequently till the turkey is light brown on all sides ; then add a little water, continue to roast, basting frequently till done, allowing 15 minutes to a pound. Shortly before serving lay the turkey on a hot dish, remove the strings and skewers ; free the grayy from fat ; add a little bouillon, let it boil 2 minutes ; then strain, and serve with the turkey« Turkey dressed with Truffles^ French Style.— After drawing, singeing, and washing a good*sized turkey, flatten the breastbone. Melt 1 pound of fresh fine-chopped leaf lard, and when hot put in 2 pounds of truffles ; let it cool off a little ; then fill the lard and truffles into the turkey ; sew up, and set in a cool place for 2 or 3 days. When ready to roast, put the turkey into a drip- ping pan, cover with thin slices of larding pork, and tie buttered paper around it ; baste first with melted butter and a little water, afterward with its own gravy. Remove the paper and pork Vt hour before serving; sprinkle with salt; let the turkey get nice and brown, basting frequently till done ; in serving take out the truffles, cut the breast of the fowl into even slices ; put them back to their former place and lay the truffles around it. Serve with truffle sauce. A turkey may be roasted the same way without the truffles. Pheas- ant and capon can be dressed and roasted in the same way. COLD TURKEY. Turkey & la Bechamel.— Cut the remnants of roast or boiled turkey into small pieces; crack the bones and place them in a saucepan, cover with boiling water, add 1 onion, and boil 1 hour ; then strain the broth through a napkin. Melt 1 tablespoonful TURKEY. 399 bntteri add 1 tablespoonful flour, stir a few minutes ; add iVt cup< fnl of the turkey broth, 1 even teaspoonf al salt, 12 whole peppers, a small bouquet, and, if handy, 1 gill of mushroom liquor, cook 6 minutes ; then strain the sauce into a clean saucepan, add Y^ cupful oream or milk, Ys teaspoonful nutmeg, and lYt pint of the fine-cut turkey meat ; let it simmer 10 minutes ; add lastly 2 tablespoonf uls lemon juioe, and serve on a hot dish with a border of nudles or rice timbales, croutons, or over toast. Turkey Curry. — Place a saucepan with 1 gill of fine-chopped onions and 1 ounc^ butter over the fire, cook 5 minutes; add Ys tablespoonful curry powder and 1 tablespoonful flour

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