Oysters à la D’Uxelles
A dish built around chopped mushrooms and butter.
contains glutencontains dairycontains eggscontains alcohol
Ingredients
US
Metric
- 470 ml oysters
- 30 ml chopped mushrooms
- 30 ml butter
- 30 ml flour
- 2 ml salt
- 2 ml lemon juice
- Few grains cayenne
- 1 egg yolk
- 15 ml Sherry wine
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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 (estimated, per serving)
| Calories | 318 |
|---|---|
| Protein | 4.8 g |
| Fat | 27.7 g |
| Carbs | 13.0 g |
| Fiber | 0.5 g |
| Sodium | 1191 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States