Oysters à la d’Uxelles

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 pint oysters.
  • 2 tablespoons chopped mushrooms.
  • 2 tablespoons butter.
  • 2 tablespoons flour.
  • ½ teaspoon salt.
  • ½ teaspoon lemon juice.
  • Few grains cayenne.
  • 1 egg yolk.
  • 1 tablespoon sherry wine.


    Clean oysters, heat to boiling point, and drain. Reserve liquor and strain through cheese cloth; there should be three-fourths cup. Cook butter and mushrooms five minutes, add flour, and oyster liquor gradually; then cook three minutes. Add seasonings, oysters, egg, and sherry. Serve on pieces of toasted bread or zephyrettes.