Oysters à la Astor
A dish made with butter and finely chopped shallot.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 pint oysters
- 2 tablespoons butter
- 1 teaspoon finely chopped shallot
- 1 tablespoon finely cut red pepper
- 2 tablespoons flour
- 1½ teaspoons lemon juice
- 1½ teaspoons vinegar
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon beef extract
- Salt and paprika
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wash and pick over the oysters. Parboil them and drain, reserving the liquor.
- Add enough water to the oyster liquor to make 1 cup of liquid, then strain it through cheesecloth.
- Cook the butter, shallot, and red pepper for 3 minutes.
- Add the flour, then gradually pour in the strained oyster liquor, stirring constantly.
- Add the lemon juice, vinegar, Worcestershire sauce, beef extract, and salt and paprika to taste. Add the oysters.
- Remove the oysters to small pieces of bread sautéed in butter on one side.
- Pour the sauce over the oysters and garnish with thin slices of cucumber pickles.
Nutrition (estimated, per serving)
| Calories | 293 |
|---|---|
| Protein | 2.7 g |
| Fat | 23.4 g |
| Carbs | 19.9 g |
| Fiber | 2.3 g |
| Sodium | 82 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States