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Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

 

OYSTER FRICASSEE

(Boston Cooking-School Cook Book, 1896)


    1 pint oysters.
    Milk or cream.
    2 tablespoons butter.
    2 tablespoons flour.
    1/4 teaspoon salt.
    Few grains cayenne.
    1 teaspoon finely chopped parsley.
    1 egg.


Clean oysters, heat oyster liquor to boiling point and strain through double thickness of cheese cloth; add oysters to liquor and cook until plump. 

Remove oysters with skimmer and add enough cream to liquor to make a cupful.

Melt butter, add flour, and pour on gradually hot liquid; add salt, cayenne, parsley, oysters, and egg slightly beaten.
 

 

 

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