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Celery Oystees

Celery oysters are oysters simmered with celery, butter, cream, and sherry, served hot on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Celery Oystees

Ingredients

Directions

Make the oyster stew

  1. Combine oyster liquor, celery, and paprika in a chafing dish over hot water.

  2. Bring to a boil and simmer for 3-4 minutes.

  3. Add butter and cream, and heat until boiling hot.

  4. Add oysters and cook until the edges curl.

  5. Stir in wine and salt.

Serve

  1. Serve immediately on toast.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Oyster + creamtop 17% of all pairs
    Smell alikemoderate
    Cooked together2,886 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Celery + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together785 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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

What each ingredient does

Oysters
Provide the main protein; cooking them briefly until the edges curl keeps them tender.
Butter
Adds richness and a silky mouthfeel to the liquid.
Cream
Adds richness and body, mellowing the briny liquor into a smooth stew.
Sherry or madeira
Adds acidity and aromatic depth that balances the richness of the cream and butter.
Oyster liquor
Supplies the briny, savory base flavor of the stew.

The step that matters

Add the oysters and cook only until the edges curl. Oysters are delicate protein. Overcooking makes them tough and shrinks them, so they should be added late and heated just until the edges curl.

Swap the celery

How well each one fits the dish's main ingredients (oyster, butter, cream, sherry):

  1. Nutmegfits better
  2. Thymefits about as well
  3. Celerythe original
  4. Macefits about as well

Fit is the average pairing score against oyster, butter, cream, sherry. 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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