Cream Stew. — ^For a family of six, take 3 pints of fresh oysters ;
transfer the oysters to a saucepan ; strain the juice, add it to the
oysters ; place over the fire, add 1 tablespoonfnl butter, 1 teaspoon-
ful salt, boil 2 minutes ; then draw the saucepan to side of stove.
Mix the yolks of 3 eggs with 1 cupful cream, add this slowly to the
oysters, set it for a few minutes over the fire ; stir till nearly boil-
ing ; then remove and serve.
Creamed Oysters on Toast. — Procure 1 pint of solid oysters ;
take them out of their liquor with a fork ; place the oysters in a
saucepan over the fire without their liquor ; add Yt teaspoonful salt
118 SBA FOOD, Etc.
a pinoh of white pepper; let them heat till they begin to boil;
remove instantly and set aside ; melt Ys tablespoonf ul batter ; add
Yg tablespoonf ul flour; stir and cook 2 minutes; add Yt pi^^t of
milk, and cook to a smooth sauce, then add the oysters ; let them
get hot without boiling, and pour over 4 slices of buttered toast
Creamed oysters may be served in a vol-au*vent or with crescents.
Oysters & la GrSme^ German Style. — Place 24 large oysters
without their juice in a saucepan ; add the juice of 1 lemon, 1 ounce
butter, Yi teaspoonf nl white pepper, 1 even teaspoonf ul salt ; place
over the fire and let come to a boil, then draw to side of stove.
Melt in another saucepan 2 ounces butter, add 1 tablespoonf ul flour,
stir and cook 3 minutes ; add 1 cupful chicken broth, Yi cupful
mushroom liquor; cook 6 minutes; season with a little salt and
white pepper. Mix the yolks of 3 eggs with Yi cupful cream, add
it slowly to the sauce, let it get hot without boiling ; add the oysters,
and serve on a hot dish with a border of fleurons, and serve. In
place of lemon juice, Ys cupful Bhine wine may be used.
Oysters h la Newburg.— Place 26 large oysters without their
liquor in a saucepan, add 1 tablespoonf ul butter, 1 gill of white winep
season with 1 even teaspoonf ul salt and Ys even teaspoonf ul pepper,
cook a few minutes, until the oysters stiffen ; then draw them to
side of stove. Place in another saucepan 1 gill of fine-cut mush-
rooms and 1 fine-cut truf9e, add Ys ounce butter and Ys gill of mush-
room liquor ; cook 5 minutes. Mix the yolks of 4 eggs with Ys pi^^
of rich sweet cream, add them to the mushrooms, add the oysters;
let it get hot without boiling, and serve with fleurons, finger rolls,
or crackers.
Creamed Oysters & la Carey.— Place a saucepan with 18 large
oysters, without their liquor, over the fire, add 1 ounce butter, 1 even
teaspoonf ul salt✪ Oyster Stew, Ys even teaspoonf ul white pepper, cook 2 minutes, or
until the oysters begin to rufflie ; then mix the yolks of 3 eggs with
Ys pint of cream ; add it to the oysters, stir over the fire till nearly
boiling ; instantly remove and serve.
OYSTERS* 119
Oyster Patties. — Place 18 oysters without their liquor in a
Bauoepan over the fire ; add 1 teaspoonful salt, a little pepper and
lemon jnice ; cook till nearly boiling ; remove ; melt 1 onnce bat-
ter, add 1 ounce flour, stir and cook 2 minutes ; add Vi pint oyster
liquor and the broth from the oysters ; cook till smooth ; add the
oysters, and last the yolks of 2 eggs, mixed with a gill of cream ;
stir till hot and fill into 6 patty cases. ✪ Oysters in Cream
Page 78 · 10 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cream Stew.— For a family of six, take 3 pints of fresh oysterss ; transfer the oysters to a saucepan ; strain the juice, add it to the oysters ; place over the fire, add 1 tablespoonful butter, 1 teaspoonful salt, boil 2 minutes ; then draw the saucepan to side of stove. Mix the yolks of 3 eggs with 1 cupful cream, add this slowly to the oysters, set it for a few minutes over the fire ; stir till nearly boiling ; then remove and serve.
Creamed Oysters on Toast. — Procure 1 pint of solid oysters ; take them out of their liquor with a fork ; place the oysters in a saucepan over the fire without their liquor ; add 1/2 teaspoonful salt
a pinoh of white pepper; let them heat till they begin to boil; remove instantly and set aside ; melt 1/2 tablespoonful butter ; add 1/2 tablespoonful flour; stir and cook 2 minutes; add 1/2 pint of milk, and cook to a smooth sauce, then add the oysters ; let them get hot without boiling, and pour over 4 slices of buttered toast. Creamed oysters may be served in a vol-au-vent or with crescents.
Oysters à la Crème, German Style.— — Place 24 large oysters without their juice in a saucepan ; add the juice of 1 lemon, 1 ounce butter, 1/2 teaspoonful white pepper, 1 even teaspoonful salt ; place over the fire and let come to a boil, then draw to side of stove. Melt in another saucepan 2 ounces butter, add 1 tablespoonful flour, stir and cook 3 minutes ; add 1 cupful chicken broth, 1/2 cupful mushroom liquor; cook 6 minutes; season with a little salt and white pepper. Mix the yolks of 3 eggs with 1/2 cupful cream, add it slowly to the sauce, let it get hot without boiling ; add the oysters, and serve on a hot dish with a border of fleurons. In place of lemon juice, 1/2 cupful Rhine wine may be used.
Oysters à la Newburg.— Place 26 large oysters without their liquor in a saucepan, add 1 tablespoonful butter, 1 gill of white wine, season with 1 even teaspoonful salt and 1/2 even teaspoonful pepper, cook a few minutes, until the oysters stiffen ; then draw them to side of stove. Place in another saucepan 1 gill of fine-cut mushrooms and 1 fine-cut truffle, add 1/2 ounce butter and 1/2 gill of mushroom liquor ; cook 5 minutes. Mix the yolks of 4 eggs with 1/2 pint of rich sweet cream, add them to the mushrooms, add the oysters; let it get hot without boiling, and serve with fleurons, finger rolls, or crackers.
Creamed Oysters à la Carey.— Place a saucepan with 18 large oysters, without their liquor, over the fire, add 1 ounce butter, 1 even teaspoonful salt, 1/2 even teaspoonful white pepper, cook 2 minutes, or until the oysters begin to ruffle ; then mix the yolks of 3 eggs with 1/2 pint of cream ; add it to the oysters, stir over the fire till nearly boiling ; instantly remove and serve.
OOyster Patties.— Place 18 oysters without their liquor in a Saucepan over the fire ; add 1 teaspoonful salt, a little pepper and lemon juice ; cook till nearly boiling ; remove ; melt 1 ounce butter, add 1 ounce flour, stir and cook 2 minutes ; add 1/2 pint oyster liquor and the broth from the oysters ; cook till smooth ; add the oysters, and last the yolks of 2 eggs, mixed with a gill of cream ; stir till hot and fill into 6 patty cases.
Records on this page
Oyster StewOyster PattiesCreamed Oysters on ToastCream StewOysters à la NewburgCreamed Oysters à la CareyOysters à la Crème, German StyleOysters in CreamBroiled OystersOysters à l'Italienne