Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Liquor | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of oysters in their own liquor until plump
- two tablespoonfuls of butter
- two tablespoonfuls of flour
- one-half cup of oyster liquor to one-half cup of cream
- one-half cup of cream
Directions
Cook one pint of oysters in their own liquor until plump and their edges curl. Drain off the liquor. Make a sauce by melting two tablespoonfuls of butter and stirring into it two tablespoonfuls of flour, one- fourth teaspoonful of salt (or more if needed), a lit- tle pepper or paprica. Stir slowly into this one-half cup of oyster liquor to one-half cup of cream or milk. Cook ten minutes and add the oysters. Let them re- heat in the sauce for five minutes. Serve on toast or in patty shells, timbale cases or bread boxes.