Oysters a la Poulette

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 30 oysters
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup bouillon
  • 4 yolks
  • ½ pint cream
  • Salt, cayenne
  • Juice of ½ lemon

Method

Heat butter, add flour, then bouillon, or oyster liquid and when well cooked and smooth, add seasoning and four yolks beaten with the cream. Steam thirty large oysters, pour sauce over them and cook two minutes; add chopped parsley.