Deviled Oysters

Huitres a la Diable

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Dozen Oysters
  • A Tablespoonful of Butter
  • 2 Tablespoonfuls of Flour
  • ½ Pint of Cream
  • The Yolks of 2 Eggs
  • A Tablespoonful of Chopped Parsley
  • A Bay Leaf
  • A Blade of Mace
  • 3 Sprigs of Parsley
  • Salt and Cayenne to Taste
  • Sprigs of Parsley or Asparagus Tips and Sliced Lemon and Olives to Garnish


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 of two eggs well beaten, and, as soon as the milk boils, take from the fire and add the eggs, one tablespoonful of parsley chopped fine, one bay leaf chopped fine, mace, and a sprig of finely chopped thyme. Add salt and Cayenne to taste, and add the Oysters. Take the deep shells of the Oysters, which have been washed perfectly clean, and filled with this mixture; sprinkle lightly with bread crumbs; put a pinch of butter on top, and set in the baking pan and brown. The oven should be very quick, and only five minutes is needed for the browning. Serve the Oysters thus baked in their shells, and garnish the dish with sprigs of parsley or asparagus tips, olives and sliced lemon.