Читать книгу Fifteen New Ways for Oysters - S. T. Rorer - Страница 3

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Drain twenty-five good, fat oysters, boil the liquor, skim and strain it. Into a saucepan put one tablespoonful of butter, slice into it one good-sized onion; stir and cook until the onion is a golden brown. Then add a level tablespoonful of flour, mix and add the oyster liquor, which should measure one-half pint. If it does not, add sufficient chicken stock to make the quantity; stir until boiling; mix a teaspoonful of curry powder with a little stock, a teaspoonful of turmeric, moistened with a little starch, and boil again; add one-half teaspoonful of salt and strain into the upper part of a double boiler. Have ready now a griddle, quite hot. Brush it lightly with butter, throw on four or five of the oysters; as soon as they sear or brown, turn them, brown, and throw them into the curry sauce. So continue until you have the whole number cooked. Serve at once.