Skip to main content
Main

Scalloped Oysters a LA Reine

Scalloped oysters à la Reine are oysters simmered in a rich white sauce, topped with fried breadcrumbs and clarified butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Scalloped Oysters a LA Reine

Ingredients

Directions

Prepare the oysters

  1. Remove gills from oysters and rinse them in their own strained liquor.

Make the filling

  1. Mix the oysters with the rich white sauce.

  2. If needed, thicken the sauce with flour mixed with butter or arrow-root.

  3. Simmer the oysters in the sauce for 3 to 4 minutes.

Assemble and brown

  1. Place the oysters into their shells.

  2. Cover the tops with fried bread crumbs or a layer of fine crumbs.

  3. Pour clarified butter over the crumbs and brown them under a salamander.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Oyster + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters
Form the main filling and supply the briny, delicate flavor and tender texture.
Rich white sauce
Provides the creamy moisture that coats the oysters and binds the filling.
Flour
Thickens the sauce so it clings to the oysters instead of running out of the shells.
Arrow-root
Acts as an alternative thickener that gives the sauce a smooth, glossy body.
Bread crumbs
Form a crisp topping that browns and contrasts with the soft filling.
Clarified butter
Adds fat that helps the crumbs brown evenly and richly under heat.

The step that matters

Simmer the oysters for 3 to 4 minutes. Oyster proteins toughen and shrink quickly when overheated. A short simmer heats them through while keeping them plump and tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes