Oysters à la Astor
A dish made with butter and finely chopped shallot.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 470 ml oysters
- 30 ml butter
- 5 ml finely chopped shallot
- 15 ml finely cut red pepper
- 30 ml flour
- 7 ml lemon juice
- 7 ml vinegar
- 5 ml Worcestershire Sauce
- 2 ml beef extract
- Salt and paprika
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wash and pick over oysters, parboil, drain, and to liquor add enough water to make one cup liquid; then strain through cheese-cloth. Cook butter, shallot, and pepper three minutes, add flour, and pour on gradually, while stirring constantly, oyster liquor. Add seasonings and oysters. Remove oysters to small pieces of bread sautéd in butter on one side. Pour sauce over oysters and garnish with thin slices of cucumber pickles.
Nutrition (estimated, per serving)
| Calories | 293 |
|---|---|
| Protein | 2.7 g |
| Fat | 23.4 g |
| Carbs | 19.9 g |
| Fiber | 2.3 g |
| Sodium | 82 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States