White Fricassee of Oysters

Ingredients

• 1 pt. oysters
• 1 tablespoonful flour
• 1/2 cupful oyster liquor
• 1 egg
• 1/2 cupful cream
• 1 teaspoonful salt
• 1/2 saltspoonful pepper
• 2 tablespoonfuls butter

Method

1. 1

   Drain and dry oysters.

2. 2

   Cook in butter until plump, then drain.

3. 3

   Scald and skim oyster liquor.

4. 4

   Melt butter, add flour and seasonings, then add liquor and cream slowly, cooking until smooth.

5. 5

   Beat egg and pour sauce over it, add oysters, and heat without boiling.

6. 6

   Serve in crust or patty shells, or on toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 70. The excerpt below is the record exactly as published.

White Fricassee of Oysters 1 pt. oysters 1 tablespoonful flour V2 cupful oyster liquor 1 egg V2 cupful cream l^ teaspoonful salt 2 tablespoonfuls butter V2 saltspoonful pepper D

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