Oysters à la Somerset
A main that starts with selected oysters and finishes with chopped onion.
contains glutencontains dairycontains shellfishcontains meat
Ingredients
US
Metric
- 470 ml selected oysters
- 15 ml chopped onion
- 30 ml chopped mushrooms
- 44 ml butter
- 80 ml oyster liquor
- 80 ml Chicken Stock
- Salt
- Pepper
- Cayenne
- 59 ml flour
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Parboil and drain oysters. Reserve liquor, strain, and set aside for sauce. Cook onion and mushroom in butter five minutes, add flour, and pour on gradually oyster liquor and chicken stock. Season with salt, pepper, and cayenne. Remove tough muscles from oysters, and discard. Shape oysters, cover with sauce, and cool on a plate covered with stale bread crumbs. Dip in egg and stale bread crumbs, fry in deep fat, and drain on brown paper.
Nutrition (estimated, per serving)
| Calories | 425 |
|---|---|
| Protein | 4.0 g |
| Fat | 34.9 g |
| Carbs | 25.1 g |
| Fiber | 1.1 g |
| Sodium | 6 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States