Oyster Fricassee

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 1 pint oysters.
  • Milk or cream.
  • 2 tablespoons butter.
  • 2 tablespoons flour.
  • ¼ teaspoon salt.
  • Few grains cayenne.
  • 1 teaspoon finely chopped parsley.
  • 1 egg.

Method

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.