Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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
- 1 pint selected oysters
- 1 tablespoon chopped onion
- 2 tablespoons chopped mushrooms
- 3 tablespoons butter
- ⅓ cup oyster liquor
- ⅓ cup Chicken Stock
- Salt
- Pepper
- Cayenne
- 4 tablespoons flour
Directions
Parboil and drain oysters. Reserve liquor, strain, and set aside for sauce. Cook onion and mushroom in butter five minutes, add flour, and pour on gradually oyster liquor and chicken stock. Season with salt, pepper, and cayenne. Remove tough muscles from oysters, and discard. Shape oysters, cover with sauce, and cool on a plate covered with stale bread crumbs. Dip in egg and stale bread crumbs, fry in deep fat, and drain on brown paper.