Minced Oysters

Huitres en Hachis

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 Gill of Oyster Liquor
  • ½ Can of

Method

Scald the oysters in their own liquor. Drain and mince, but not too fine. Put into the saucepan a tablespoonful of butter, and, when melted, add the parsley (chopped fine), the herbs and the mushrooms. Then add the flour, which has been rubbed smoothly in a gill of Oyster liquor, and, after it stews