Devilled Oysters

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 doz oysters
  • 3 or 4 mushrooms
  • 2 or 3 shallots
  • 1 gill of cream
  • 1 gill of milk
  • 2 or 3 sprigs of parsley
  • 2 teaspoons of Worcester sauce
  • ½ a teaspoon of made mustard, nutmeg
  • 1 yolk of egg, salt, pepper and cayenne.


Put the cream and milk in a saucepan, and when hot add the chopped shallots, the chopped mushrooms, both previously cooked, and all the other ingredients, seasoning with salt and pepper. Stir all well and add the oysters and simmer, without boiling, for 10 minutes. Before removing from the saucepan, stir in the yolk of egg. Place one or two oysters in the deep half of the oyster shell, sprinkle with breadcrumbs and bake in a quick oven for 10 minutes.