Savory Oysters
A dish that leans on butter and flour.
contains glutencontains dairycontains shellfishcontains meat
Ingredients
US
Metric
- 470 ml oysters
- 59 ml butter
- 59 ml flour
- 240 ml oyster liquor
- 120 ml Brown Stock
- 5 ml Worcestershire Sauce
- Few drops onion juice
- Salt
- Pepper
Make it lactose-friendly
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Clean oysters, parboil, and drain. Melt butter, add flour, and stir until well browned. Pour on gradually, while stirring constantly, oyster liquor and stock. Add seasonings and oysters. Serve on toast, in timbale cases, patty shells, or vol-au-vents.
Nutrition (estimated, per serving)
| Calories | 525 |
|---|---|
| Protein | 3.7 g |
| Fat | 46.3 g |
| Carbs | 25.0 g |
| Fiber | 0.8 g |
| Sodium | 81 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States