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Classic
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page 56
CREAMED OYSTERS (No. 2)
Mrs. Charles Berryman
1 tablespoon of butter in chafing-dish,
1 can of oysters or 1 dozen fresh oysters.
Drop in the hot butter and let cook till edges curl. Season with
Salt and pepper,
Juice of 1 lemon,
Yolks of 2 eggs beaten up with
2 tablespoons of cream.
Let cook till thick and serve on toast.
FRENCH STEWED OYSTERS
Fifty large oysters set over the fire in their liquor; skim well when they begin
to simmer; take them out with a perforated ladle and throw them into cold water
to plump them; when cold, place in wine, then drain them; add to the liquor 1/2
pound of butter divided into 4 pieces, well rolled in flour, 1/2 dozen blades of
mace, 1/2 nutmeg grated, a saltspoon of cayenne pepper; stir until the butter is
melted and mixed, then put in the oysters; when they boil, take them off and
stir in yolks of 3 eggs well beaten; serve hot.
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