Party
Oysters à la D’Uxelles
A party-table recipe from 1910 featuring oysters, with the historic method and citation preserved.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 pint oysters
- 2 tablespoons chopped mushrooms
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon lemon juice
- Few grains cayenne
- 1 egg yolk
- 1 tablespoon Sherry wine
Make it happen
Directions
- 1
Clean oysters, heat to boiling-point, and drain. Reserve liquor and strain through double thickness of cheese-cloth; there should be three-fourths cup. Cook butter and mushrooms five minutes, add flour, and oyster liquor gradually; then cook three minutes. Add seasonings, oysters, egg, and Sherry wine. Serve on zephyrettes or pieces of toasted bread.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.