No Spam Recipes

Savory Oysters

A dish that leans on butter and flour.

Ways Of Cooking Shellfish

contains glutencontains dairycontains shellfishcontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 pint of oysters
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup oyster liquor
  • ½ cup Brown Stock
  • 1 teaspoon Worcestershire Sauce
  • Few drops onion juice
  • Salt
  • Pepper
Make it lactose-friendly
  • 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. 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.

We refine our recipes every week — check back for sharper, clearer steps.

Nutrition (estimated, per serving)
Calories525
Protein3.7 g
Fat46.3 g
Carbs25.0 g
Fiber0.8 g
Sodium81 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States