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Curried Oysters

A historic Creole dish of oysters, butter, flour, rich cream and curry powder. Adapted from Curried Oysters, from The Picayune's Creole Cook Book (1910).

Adapted from Curried Oysters, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/curried-oysters-2.md.

Ingredients

The dish

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Curried Oysters

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Produce

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Cooking Instructions

  1. Take four dozen fine, large oysters and drain the oyster liquor into a saucepan, being careful to extract all pieces of shell, and set it to boil

  2. Wipe the oysters dry with a clean towel

  3. Put in another saucepan one tablespoonful of butter and let it melt; then add two tablespoonfuls of flour, stirring constantly and rubbing smoothly; do not let it brown

  4. Add about one gill of rich cream, or two gills of good milk, to the boiling oyster juice, and stir all this into the flour slowly, avoiding the formation of any lumps, and stirring constantly

  5. Let this boil about two minutes

  6. Take one-half teaspoonful of curry powder and a pinch of cornstarch or flour and rub smoothly with a few drops of cold milk

  7. Stir this into the oyster juice; season a la Creole with Cayenne, salt, chopped thyme, etc., and, as it boils up, drop in the oysters; let them cook about three minutes and serve on a dish with a border of Louisiana Rice, boiled so as to appear like snowflakes, the grains standing apart

  8. Sprinkle chopped parsley over the oysters to form a garnish

Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)