Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 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
- three ounces of butter smoothly mixed
- three dozen of fine plump native oysters
- 3 dozen
- 1 large dessertspoonful
- 1/4 pint
- salt
- cayenne
Directions
At the moment they are wanted for use, open three dozen of fine plump native oysters; save carefully and strain their liquor, rinse them separately in it, put them into a very clean saucepan, strain the liquor again, and pour it to them; heat them slowly, and keep them from one to two minutes at the simmering point, without allowing them to _boil_, as that will render them hard. Lift them out and beard them neatly; add to the liquor three ounces of butter smoothly mixed with a large dessertspoonful of flour; stir these without ceasing until they boil, and are perfectly mixed; then add to them gradually a quarter of a pint, or rather more, of new milk, or of thin cream (or equal parts of both), and continue the stirring until the sauce boils again; add a little salt, should it be needed, and a small quantity of cayenne in the finest powder; put in the oysters, and keep the saucepan by the side of the fire until the whole is thoroughly hot and begins to simmer, then turn the sauce into a well-heated tureen, and send it immediately to table.
Small plump oysters, 3 dozen; butter, 3 oz.; flour, 1 large dessertspoonful; the oyster liquor; milk or cream, full 1/4 pint; little salt and cayenne.