Party
Oysters à la D’Uxelles
A party-table recipe from 1910 featuring oysters, with the historic method and citation preserved.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 pint oysters
- 2 tablespoons chopped mushrooms
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon lemon juice
- Few grains cayenne
- 1 egg yolk
- 1 tablespoon Sherry wine
Historical transcription
Source method
- 1
Clean oysters, heat to boiling-point, and drain. Reserve liquor and strain through double thickness of cheese-cloth; there should be three-fourths cup. Cook butter and mushrooms five minutes, add flour, and oyster liquor gradually; then cook three minutes. Add seasonings, oysters, egg, and Sherry wine. Serve on zephyrettes or pieces of toasted bread.
Nutrition pending
No invented nutrition numbers.
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