Deviled Oysters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take three dozen fine, large Oysters, drain and chop them into middling fine pieces. Rub together one tablespoonful of butter and two tablespoonfuls of flour very smoothly. Place in a saucepan one-...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- 3 Dozen Oysters
- A Tablespoonful of Butter
- 2 Tablespoonfuls of Flour
- ½ Pint of Cream
- The Yolks of 2 Eggs
- A Bay Leaf
- A Blade of Mace
- Salt and Cayenne to Taste
- Sprigs of Parsley or Asparagus Tips and Sliced Lemon and Olives to Garnish
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Stewed Oysters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Curried Oysters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Scalloped Oysters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Oyster Fritters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Minced Oysters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Fried Oysters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Oyster Croquettes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Oyster Patties from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com