Deviled Oysters

Name: Deviled Oysters (Huitres a la Diable)
Cuisine: United States
Ingredients: Sprigs of Parsley or Asparagus Tips and Sliced Lemon and Olives to Garnish; The Yolks of 2 Eggs; 3 Dozen Oysters; 3 Sprigs of Parsley; A Blade of Mace; Salt and Cayenne to Taste; A Bay Leaf; A Tablespoonful of Chopped Parsley; 2 Tablespoonfuls of Flour; ½ Pint of Cream; A Tablespoonful of Butter

Huitres a la Diable

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

3 Dozen Oysters
A Tablespoonful of Butter
2 Tablespoonfuls

Americas
United States
Pescatarian
Spicy
New Orleans

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