Curried Oysters

Name: Curried Oysters (Huitres au Kari)
Cuisine: United States
Ingredients: ½ Teaspoonful of Curry Powder; A Gill of Rich Cream, or 2 Gills of Good Milk; 2 Tablespoonfuls of Flour; A Cupful of Louisiana Rice, Boiled a la Creole, for Border; 4 Dozen Oysters; A Tablespoonful of Butter; Salt and Cayenne to Taste; The Oyster Liquor; A Pinch of Corn Starch; A Bay Leaf; 3 Sprigs of Parsley; 2 Sprigs of Thyme

Huitres au Kari

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

4 Dozen Oysters
A Tablespoonful of Butter
2 Tablespoonfuls

Americas
United States
Pescatarian
Spicy
New Orleans

Method

Take four dozen fine, large Oysters and drain the Oyster liquor into a saucepan, being careful to extract all pieces of shell, and set it to boil. Wipe the Oysters dry with a clean towel. Put in another saucepan one tablespoonful of butter and let it melt; then add two tablespoonfuls of flour, stirr