Deviled Oysters

Huitres a la Diable

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Dozen Oysters
  • A Tablespoonful of Butter
  • 2 Tablespoonfuls


Take three dozen fine, large Oysters, drain and chop them into middling fine pieces. Rub together one tablespoonful of butter and two tablespoonfuls of flour very smoothly. Place in a saucepan one-half pint of cream, and when it is coming to a boil, stir in the flour and butter. Have ready the yolks