Devilled Oysters
A main — butter and flour carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 pint oysters
- ¼ cup butter
- ¼ cup flour
- ⅔ cup milk
- Yolk 1 egg
- ½ tablespoon finely chopped
- parsley
- ½ teaspoon salt
- Few grains cayenne
- 1 teaspoon lemon juice
- Buttered cracker crumbs
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ⅔ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Clean, drain, and slightly chop oysters. Make a sauce of butter, flour, and milk; add egg yolk, seasonings, and oysters. Arrange buttered scallop shells in a dripping-pan, half fill with mixture, cover with buttered crumbs, and bake twelve to fifteen minutes in a hot oven. Deep oyster shells may be used in place of scallop shells.
Nutrition (estimated, per serving)
| Calories | 621 |
|---|---|
| Protein | 8.9 g |
| Fat | 51.6 g |
| Carbs | 32.0 g |
| Fiber | 0.9 g |
| Sodium | 1256 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States