Oysters au Gratin.
A dish where solid pint of oysters and oyster liquor do the work.
contains glutencontains dairycontains shellfish
Ingredients
US
Metric
- 1 solid pint of oysters
- 1 gill of oyster liquor
- 1/2 gill of milk or cream
- 1-1/2 tablespoonfuls of butter
- 1 tablespoonful of flour
- 1/2 teaspoonful of salt
- 1/4 teaspoonful of pepper
- 240 ml grated bread crumbs
Make it lactose-friendly
- 1/2 gill of milk or cream → lactose-free cream or coconut cream
- 1-1/2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Heat the oysters to the boiling point in their own liquor; then turn them into a strainer, which should be placed over a bowl. Put a gill of the oyster liquor in a saucepan, and heat slowly. Beat one tablespoonful of the butter and flour together until light and smooth. Stir this mixture into the hot liquor, and cook for three minutes; then add the milk, salt, and pepper. Heat to the boiling point and add the drained oysters. Now turn the oysters into rather a shallow escalop dish. Sprinkle the crumbs over them, and over the crumbs sprinkle the half tablespoonful of butter, broken in bits. Bake for twenty minutes in a moderately hot oven. If the flavor of nutmeg and Parmesan cheese be liked, add to the sauce one teaspoonful of the grated cheese and a slight grating of nutmeg.
Nutrition (estimated, per serving)
| Calories | 552 |
|---|---|
| Protein | 14.7 g |
| Fat | 11.5 g |
| Carbs | 95.6 g |
| Fiber | 5.2 g |
| Sodium | 987 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States