Fifteen New Ways for Oysters

Chapter 9: CREAMED OYSTERS

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About This Book

A concise cooking pamphlet offering fifteen oyster recipes, each presented with precise ingredient amounts and step-by-step techniques for methods such as curried, sautéed, boiled, Newburg-style, keebobbed, pan-baked tarts, creamed preparations, and bisque. Practical advice on draining, handling, seasoning, and timing recurs throughout, with brief directions for stovetop, broiling, and oven cooking and occasional serving suggestions. The collection emphasizes simple sauces and clear procedures, functioning as a compact, instructional reference for preparing oysters in a variety of presentations.

CREAMED OYSTERS

Drain fifty oysters; pour over them a pitcher of cold water. Then turn them into a saucepan; bring them to a boiling point, drain again, this time saving the liquor. Measure it, and add to it sufficient milk to make one pint. Put two tablespoonfuls of butter and two of flour into a saucepan; mix over the fire without browning; then add the oyster liquor and milk; stir constantly until boiling; add the oysters, and bring just to boiling point. Take from the fire, add a teaspoonful of salt, a quarter of a teaspoonful of pepper, and if you use wine, two tablespoonfuls of sherry. Serve at once.