Oyster Poulette

Serves: 6
Total Calories: 211
Prep time:
Cook time:
Total time:


2 dozens oysters, shucked
3 tablespoons butter
2 tablespoons flour
2 egg yolk
1/2 teaspoon salt
freshly ground black pepper to taste
2 tablespoons minced parsley
1/4 pound mushrooms
1 tablespoon lemon juice
dash nutmeg
1/2 cup heavy cream
6 slices toasted bread


Remove mushroom caps. Slice and save them. Cook mushroom stems in 3/4 cup water for 20 minutes. Drain and save the mushroom liquor. Discard the stems. Meanwhile, drain oysters and save the liquor. Simmer oysters in 1 tablespoon butter, lemon juice, salt, and pepper until the edges are curled. Remove from heat and set aside. Melt remaining 2 tablespoons of butter in top part of double boiler. Add the flour and stir until smooth. Add 1/2 cup of the mushroom liquor and 1/2 cup of the oyster liquor and cook, stirring constantly, until thickened. Add oysters and their sauce, mushrooms, and nutmeg. Simmer for 5 minutes, stirring occasionally. Place over hot, but NOT boiling, water and stir in egg yolks, beaten with the cream. Cook over hot water for 10 minutes, stirring occasionally.

Serve over toast and sprinkle with parsley.

Nutritional Facts:

Serves: 6
Total Calories: 211
Calories from Fat: 127

This Oyster Poulette recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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