Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup white sauce
- one-half teaspoon lemon juice
- two teaspoons butter
- one-half tablespoons flour
- one cup hot milk
- one-third teaspoon celery salt
- one teaspoonful of lemon juice
- a cupful of milk
- a teaspoonful of paprika
- five small oysters
- twelve oysters
- two heaping tablespoonfuls of butter
- two heaping tablespoonfuls of flour
- two tablesponfuls of cream
- two eggs
- lemon juice
- nutmeg
- paprika
- parsley
Directions
Drain off liquor of twenty-five small oysters, one cup white sauce, one-half teaspoon lemon juice.
White Sauce (for Above).
Two teaspoons butter, two and one-half tablespoons flour, one cup hot milk, one-third teaspoon celery salt and pepper
262 THE ARIZONA COOK BOOK
mixed. Melt the butter, add the flour and stir quickly, add the hot milk very slowly. Cook over moderate heat until thick; add seasoning. Put oysters in a granite pan without water; stir slightly. Soon as heated sufficient liquor comes from them to prevent burning. \Yhen the edges curl they are cooked. Drain, saving the liquor; add the lemon juice to the oysters and add the oysters to the hot white sauce, mixing well ; use the liquor to soften the toast. Serve at once on toast. — Miss Elva Burns, Cliffs, Ariz.
OYSTER DARIOL.S.
Take twelve oysters and plump them, strain and cut into dice. Blend together in a saucepan over the fire two heaping tablespoonfuls of butter with two heaping tablespoonfuls of flour-. Add the oyster liquor, half a cupful of milk, two tablesponfuls of cream, a grating of nutmeg, one teaspoonful of lemon juice, and a quarter of a teaspoonful of paprika. Stir till boiling, then pour over the beaten yolks of two eggs ; now add the oysters; butter some dariol or timbale molds, fill with the mixture, cover with buttered paper, steam for twenty minutes, turn out gently onto a hot dish, sprinkle over with finely chopped parsley and serve at once. — Contributed.