Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
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
- a tablespoonful of butter
- six oysters
Directions
Select a fat, tender chicken; draw and clean, and rub in- side and out with salt and white pepper. Stuff with bread crumbs and oysters (according to receipt already given), saving the oyster liquor. Put in a small pan and then in a steamer. The small pan is necessary to save the juice. Steam, allowing twenty minutes to a pound. When it is done, drain off the juice, and add it to the oyster liquor. Now make a sauce by putting a tablespoonful of butter and the same of flour in a saucepan, stew until it bubbles, then thin by pour- ing in the mixed oyster and chicken juice; add six oysters and a few capers, and let it boil up once.