OYSTER FRICASSEE

(Boston Cooking-School Cook Book, 1896)

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

OYSTER RECIPES
 

Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.