Devilled Oysters

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 pint oysters.
  • ¼ cup butter.
  • ¼ cup flour.
  • cup milk.
  • Yolk 1 egg.
  • ½ tablespoon finely chopped parsley.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • 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.