Deviled Oysters

Huitres a la Diable

Preparation info
    • Difficulty

      Medium

Appears in

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

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

Method

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