Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Jack’s Oyster Ragout
  Oysters à la Thorndike Lobster à la Delmonico  
CONTENTS · BIBLIOGRAPHIC RECORD

Jack’s Oyster Ragout

Parboil fresh honeycomb tripe, and cut in three-fourths inch pieces; there should be one cup. Add an equal quantity of small boiled onions, and twice the quantity of raw oysters which have been previously cleaned. Melt three tablespoons butter, add four tablespoons flour, and pour on gradually while stirring constantly one and one-half cups thin cream. Add tripe, onion, and oysters. When thoroughly heated add yolks two eggs slightly beaten, and season highly with salt, pepper, and paprika. Serve on pieces toasted bread.


CONTENTS · BIBLIOGRAPHIC RECORD
  Oysters à la Thorndike Lobster à la Delmonico  
 
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