Fricasseed Oysters
- Slice of raw ham
- 2/3 pint veal or chicken broth
- 1 quart oysters
- Oyster liquor
- 1 small onion, finely minced
- A little parsley, chopped
- Sweet marjoram
- pepper
- 1 Tbsp cornstarch
- 1/3 cup milk
- 1 ounce butter
- 1 egg, beaten
- Salt
- Juice of 1 lemon
Take the raw ham, which has been pickled but not smoked, and soak in boiling water for half an hour. Cut in small pieces. Put in a saucepan with the veal or chicken broth, well strained. Add the oyster liquor, minced onion, chopped parsley, sweet marjoram and pepper.
Let the mixture simmer for 20 minutes and then let boil rapidly for 2-3 minutes (be patient, you rascal). Skim well. Add the cornstarch, mixed in smoothly with the milk. Stir constantly.
When it boils, add the oysters and butter. Let the mixture come to a boil again. Take out the oysters and put in a deep dish.
Gradually add some of the hot broth to the beaten egg. When cooked, stir into the pan. Season with salt.
Pour the broth over the oysters. Squeeze the lemon juice over it before serving.
Let the mixture simmer for 20 minutes and then let boil rapidly for 2-3 minutes (be patient, you rascal). Skim well. Add the cornstarch, mixed in smoothly with the milk. Stir constantly.
When it boils, add the oysters and butter. Let the mixture come to a boil again. Take out the oysters and put in a deep dish.
Gradually add some of the hot broth to the beaten egg. When cooked, stir into the pan. Season with salt.
Pour the broth over the oysters. Squeeze the lemon juice over it before serving.
Submitted by Jul 11, 2009
22 min 83 min 105 min
22 min 83 min 105 min