Oyster Fricassee
A dish with oysters and milk or cream at the center.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 470 ml oysters
- Milk or cream
- 30 ml butter
- 30 ml flour
- 1 ml salt
- Few grains cayenne
- 5 ml finely chopped parsley
- 1 egg
Make it lactose-friendly
- Milk or cream → lactose-free cream or coconut cream
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 389 |
|---|---|
| Protein | 13.9 g |
| Fat | 28.6 g |
| Carbs | 22.9 g |
| Fiber | 4.4 g |
| Sodium | 696 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States