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Oyster Fricassee

A creamy oyster dish made with butter, flour, oyster liquor, eggs, oil, vinegar, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Oyster Fricassee

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan over medium heat.

  2. Mix in the flour until a smooth paste forms.

  3. Add the strained oyster liquor and a little water if necessary.

  4. Season with salt, pepper, and nutmeg.

  5. Bring the mixture to a boil.

Finish and serve

  1. Add the oysters and cook until the edges curl.

  2. Remove from heat.

  3. Stir in the egg yolks, salad oil, vinegar or lemon juice, and chopped parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Butter
Adds richness and flavor to the roux base of the sauce.
Flour
Thickens the liquid into a smooth paste and sauce.
Egg yolks
Enrich and thicken the sauce when stirred in off the heat.
Oyster liquor
Provides the briny, savory liquid that forms the base of the sauce.
Salad oil
Adds fat for a smoother, richer mouthfeel in the finished sauce.

The step that matters

Stir in the egg yolks off the heat. Egg yolks thicken by gentle heat and can scramble or curdle if they meet a hot or boiling mixture. Removing the pan from heat before adding them lets them thicken the sauce smoothly.

Swap the nutmeg

How well each one fits the dish's main ingredients (butter, flour, oyster, pepper, egg, vinegar, parsley):

  1. Tarragonfits better
  2. Capersfits about as well
  3. Dillfits about as well
  4. Nutmegthe original

Fit is the average pairing score against butter, flour, oyster, pepper, egg, vinegar, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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.

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