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The 1918 Fanny Farmer Cookbook
2
tablespoons
butter
1
teaspoon finely
chopped parsley
tablespoons flour
egg
2
1
Clean oysters, heat oyster liquor to boiling−point, and strain through double thickness of
cheese−cloth; add oysters to liquor and cook until plump. Remove oysters with skimmer and
add enough cream to liquor to make a cupful. Melt butter, add flour, and pour on gradually
hot
liquid; add salt, cayenne, parsley, oysters, and egg slightly beaten.
1
49
Creamed Oysters
pint oysters
1
1
1/2 cups White Sauce II
1
/8 teaspoon celery salt
Clean, and cook oysters until plump and edges begin to curl; drain, and add to White Sauce
seasoned with celery salt. Serve on toast, in timbale cases, patty shells, or vol−au−vents.
One−fourth cup sliced mushrooms are often added to Creamed Oysters.
1
50
Oysters in Brown Sauce
1
1
1
pint oysters
1
/2 cup milk
/4 cup butter
1
/2 teaspoon salt
/4 cup flour
1
teaspoon anchovy
sauce
1
cup oyster
liquor
1
/8 teaspoon pepper
Parboil and drain oysters, reserve liquor, heat, strain, and set aside for sauce. Brown butter,
add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters.
For
filling patty cases or vol−au−vents.
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51
Savory Oysters
1
pint of oysters
1/2 cup Brown Stock
Chapter XI − FISH
218
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