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Fricasseed Oysters

A savory oyster dish simmered with broth, ham, onions, herbs, and thickened with corn starch, finished with eggs and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fricasseed Oysters

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the ham

  1. Soak the slice of pickled ham in boiling water for 30 minutes.

  2. Cut the ham into small pieces.

Make the broth

  1. Place the ham in a saucepan with the broth, oyster liquor, minced onion, parsley, marjoram, and pepper.

  2. Simmer for 20 minutes.

  3. Boil rapidly for 2-3 minutes.

  4. Skim the mixture.

  5. Add the corn-starch mixed with milk, stirring constantly until it boils.

Finish and serve

  1. Add the oysters and butter, letting it come to a boil.

  2. Remove the oysters to a deep dish.

  3. Beat the egg and gradually mix in some hot broth.

  4. Stir the egg mixture into the pan.

  5. Season with salt.

  6. Pour the mixture over the oysters.

  7. Squeeze lemon juice over the dish before serving.

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. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Marjoram + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Marjoram + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together89 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Oysters
Provide the main seafood flavor and the tender bite of the dish.
Corn-starch
Thickens the liquid into a smooth, lightly bodied sauce.
Egg
Enriches and thickens the sauce, giving it a silkier texture.
Butter
Adds richness and a smooth mouthfeel to the sauce.
Lemon juice
Adds acidity that brightens the rich, creamy sauce.
Pickled raw ham
Contributes salty, savory depth to the broth.

The step that matters

Stirring the egg into the hot liquid. If the egg is added to liquid that is too hot or poured in quickly, it scrambles into lumps. Beating the egg and mixing in some hot broth first gradually raises its temperature, so it blends smoothly into the sauce.

Swap the onion

How well each one fits the dish's main ingredients (ham, veal, oyster, parsley, marjoram, pepper, corn):

  1. Carrotfits better
  2. Capsicumfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against ham, veal, oyster, parsley, marjoram, pepper, corn. 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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