Reference > Farmer's Cookbook > FISH > Oyster Fricassee
  Fancy Roast Creamed Oysters  

Oyster Fricassee

1 pint oysters
1/4 teaspoon salt
Milk or cream
Few grains cayenne
2 tablespoons butter
1 teaspoon finely chopped parsley
2 tablespoons flour

1 egg

Clean oysters, heat oyster liquor to boiling-point, and strain through double thickness of cheese-cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and add enough cream to liquor to make a cupful. Melt butter, add flour, and pour on gradually hot liquid; add salt, cayenne, parsley, oysters, and egg slightly beaten.

  Fancy Roast Creamed Oysters  

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2015 · [Top 150] · Subjects · Titles · Authors · World Lit.