Recipes > Seafood > Oysters > Fricasseed Oysters > Oyster Fricassee

Oyster Fricassee


  • 1 pint oysters
  • milk or cream
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • few grains cayenne
  • 1 teaspoon finely chopped parsley
  • 1 egg


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.


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The Boston Cooking-School Cook Book (1896).

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