Reference > Farmer's Cookbook > ENTRÉES > Devilled Oysters
  Suprême of Chicken Crab meat, Indienne  
CONTENTS · BIBLIOGRAPHIC RECORD

Devilled Oysters

1 pint oysters
1/2 tablespoon finely chopped parsley
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
2/3 cup milk
Few grains cayenne
Yolk 1 egg
1 teaspoon lemon juice
Buttered cracker crumbs

Clean, drain, and slightly chop oysters. Make a sauce of butter, flour, and milk; add egg yolk, seasonings, and oysters. Arrange buttered scallop shells in a dripping-pan, half fill with mixture, cover with buttered crumbs, and bake twelve to fifteen minutes in a hot oven. Deep oyster shells may be used in place of scallop shells.


CONTENTS · BIBLIOGRAPHIC RECORD
  Suprême of Chicken Crab meat, Indienne  
 
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