Oysters a La Poulette

• pint oyster↗1
• cups milk or 1 1/4 cups cream↗1 1⁄4 cup
• tablespoon butter (no substitutions)↗1 tablespoon
• tablespoons flour↗2 tablespoons
• salt and pepper, to taste
• nutmeg, just a sprinkle↗
• pinch cayenne (to taste)↗1 pinch
• egg yolks or 1 egg, well beaten↗2

Step-by-step instructions

1. 1

   Heat oysters in their own liquor.

2. 2

   As soon as they begin to boil, skim carefully and drain, reserving liquid.

3. 3

   Add 1/2 cup oyster liquid to milk or cream.

4. 4

   Heat butter in a saucepan; add flour and stir well to incorporate.

5. 5

   Add milk/oyster liquid mixture and stir until thickened.

6. 6

   Season to taste with salt, pepper, nutmeg and cayenne.

7. 7

   Add remaining cup of cold milk or cream to well beaten egg yolks.

8. 8

   Place oysters in the white sauce and add to egg mixture.

9. 9

   Cook, stirring frequently to preven scorching, until eggs thicken; remove from heat immediately.

10. 10

    Serve with a border of puff pastries, buttered toast, or baking powder biscuits.