Devilled Oysters
A main — butter and flour carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 470 ml oysters
- 60 ml butter
- 60 ml flour
- 160 ml milk
- Yolk 1 egg
- 7 ml finely chopped
- parsley
- 2 ml salt
- Few grains cayenne
- 5 ml 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 the oysters.
- Make a sauce by cooking the butter, flour, and milk together.
- Add the egg yolk, parsley, salt, cayenne, lemon juice, and chopped oysters to the sauce.
- Arrange buttered scallop shells in a dripping-pan. Deep oyster shells may be used in place of scallop shells.
- Half fill each shell with the oyster mixture and cover with buttered cracker crumbs.
- Bake in a hot oven for twelve to fifteen minutes.
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