Ragoût of Oysters

A ragoût of oysters

Preparation info
  • Serves

    4

    as first course
    • Difficulty

      Easy

Appears in
Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

Mrs Glasse might rail against Frenchified cooking, but like all her contemporaries, she did not go so far as to exclude fricassees, ragoûts, and other French-inspired recipes from her book. She was not familiar with a French roux and invariably thickens her sauces by a more laborious method such as the one below. Raspings are crumbs “rasped” or grated from a dry loaf of bread.

Open twenty large Oysters, take them out of their Liquor, save the Liquor, and dip the Oysters in a