Supreme Oysters

Ingredients

• 1 pint oysters (approx. 533g)
• 2 tablespoons butter (28g)
• 2 tablespoons onion
• 4 tablespoons flour
• ½ cup cream (120ml)
• ½ cup finely cut chicken (140g)
• ½ cup chicken stock (120ml)
• ½ cup oyster liquor (120ml)
• salt, cayenne, nutmeg
• 3 egg yolks
• parsley

Method

1. Melt butter; add onion; when yellow, add flour; when well blended, add liquids and seasonings.
2. Cook five minutes; add chicken, yolks of eggs beaten until thick and cream beaten until stiff.
3. When thick, cool.
4. Parboil oysters; drain and dry.
5. Cover oysters with chicken mixture, dip in crumbs, egg and crumbs, and fry in hot fat.
6. Drain. Serve on hot dish and garnish with lemon and Mayonnaise Dressing

Title

Lowney’s Cook Book

Author

Maria Willet Howard