Stewed Oysters

Huitres en Fricassee

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 4 Dozen Large Oysters
  • A Tablespoonful of Flour
  • A Tablespoonful of Butter
  • A Pint of Oyster Liquor
  • A Pint of Rich Cream, or Milk
  • Salt and Pepper to Taste

Method

Take about four dozen large Oysters, drain in a colander. Mix one tablespoonful of flour and one of butter together. Put one pint of Oyster liquor on the fire and add the flour and butter blended. Have ready in another saucepan a pint of rich, hot cream. After five minutes, add this to the Oyster liquor, stirring constantly to prevent burning. Salt and pepper to taste. Let it boil up once and then add the Oysters. After three minutes serve. This is a very delicate dish.