Oysters à la Somerset
A main that starts with selected oysters and finishes with chopped onion.
contains glutencontains dairycontains shellfishcontains meat
Ingredients
US
Metric
- 470 ml selected oysters
- 15 ml chopped onion
- 30 ml chopped mushrooms
- 44 ml butter
- 80 ml oyster liquor
- 80 ml Chicken Stock
- Salt
- Pepper
- Cayenne
- 59 ml flour
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Parboil the oysters and drain them. Reserve the liquor, strain it, and set it aside for the sauce.
- Cook the onion and mushrooms in the butter for 5 minutes.
- Add the flour, then gradually pour in the oyster liquor and chicken stock to make a sauce.
- Season the sauce with salt, pepper, and cayenne.
- Remove the tough muscles from the oysters and discard them.
- Shape the oysters and cover them with the sauce. Cool them on a plate covered with stale bread crumbs.
- Dip the oysters in egg and then in stale bread crumbs.
- Fry the oysters in deep fat, then drain them on brown paper.
Nutrition (estimated, per serving)
| Calories | 425 |
|---|---|
| Protein | 4.0 g |
| Fat | 34.9 g |
| Carbs | 25.1 g |
| Fiber | 1.1 g |
| Sodium | 6 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States