Curried Oysters

Huitres au Kari

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Dozen Oysters
  • A Tablespoonful of Butter
  • 2 Tablespoonfuls of Flour
  • A Gill of Rich Cream, or 2 Gills of Good Milk
  • ½ Teaspoonful of Curry Powder
  • A Pinch of Corn Starch
  • 2 Sprigs of Thyme
  • A Bay Leaf
  • 3 Sprigs of Parsley
  • Salt and Cayenne to Taste
  • The Oyster Liquor
  • A Cupful of Louisiana Rice, Boiled a la Creole, for Border


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, stirring constantly and rubbing smoothly; do not let it brown. Add about one gill of rich cream, or two gills of good milk to the boiling Oyster liquor, and stir all this into the flour slowly, avoiding the formation of any lumps, and stirring constantly. Let this boil about two minutes. Take one-half teaspoonful of curry powder and a pinch of corn starch or flour and rub smoothly with a few drops of cold milk. Stir this slowly into the Oyster liquor; season a la Creole with Cayenne, salt, chopped thyme, etc., and as it boils up, drop in the Oysters. Cook about three minutes and serve on a dish surrounded with a border of Louisiana Rice, boiled so as to appear like snowflakes, the grains standing apart. Sprinkle chopped parsley over the Oysters to form a garnish.