Oysters a La Poulette

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.

Ready In:
25mins
Serves:
Units:

ingredients

  • 1 pint oyster
  • 1 14 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

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"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."
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  1. Molly53
    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.
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