Cream Oysters on the Half-shell

Ingredients

• 1 cup hot water
• 1 cup milk
• 1 cup cream
• ¼ teaspoon coarse sea salt
• 2 tablespoons butter
• ¼ teaspoon white pepper
• 2 heaping tablespoons arrowroot or cornstarch
• cold milk (for wetting arrowroot or cornstarch)
• clean clamshells (for serving)

Directions

The book says “a hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.

1. In a saucepan, combine hot water, milk, cream, and salt. Heat in a kettle of hot water until boiling.

2. Stir in butter and white pepper. Remove from heat and add arrowroot or cornstarch mixed with cold milk.

3. Wash and butter the clamshells, placing an oyster in each shell.

4. Arrange the shells in a large baking pan, propping them with clean pebbles or shell fragments if needed.

5. Stir the cream mixture vigorously and fill each shell, avoiding spills.

6. Bake in a hot oven (400°F / 200°C) for 5 to 6 minutes until shells are warm.

7. Serve immediately on the shell.