Prep 15 mins
Cook 10 mins
A lovely, creamy dish that will grace any table. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 pint oyster
- 1 1⁄4 cups milk or 1 1⁄4 cups cream
- 1 tablespoon butter (no substitutions)
- 2 tablespoons flour
- salt and pepper, to taste
- nutmeg, just a sprinkle
- 1 pinch cayenne (to taste)
- 2 egg yolks or 1 egg, well beaten
- Heat oysters in their own liquor.
- As soon as they begin to boil, skim carefully and drain, reserving liquid.
- Add 1/2 cup oyster liquid to milk or cream.
- Heat butter in a saucepan; add flour and stir well to incorporate.
- Add milk/oyster liquid mixture and stir until thickened.
- Season to taste with salt, pepper, nutmeg and cayenne.
- Add remaining cup of cold milk or cream to well beaten egg yolks.
- Place oysters in the white sauce and add to egg mixture.
- Cook, stirring frequently to preven scorching, until eggs thicken; remove from heat immediately.
- Serve with a border of puff pastries, buttered toast, or baking powder biscuits.