American
Lobster and Oyster Ragout
A historical dinner recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- ¼ cup Butter
- ¼ cup Flour
- ¾ cup Oyster Liquor
- ¾ cup Cream
- ¾ teaspoon Salt
- ¼ teaspoon Pepper
- Few grains Cayenne
- Few drops Onion Juice
- 1 pint Oysters Parboiled
- ¾ cup Lobster Dice
- 1½ tablespoons Sauterne
- 1 tablespoon Parsley
Make it
Method
- 1
Make a sauce of first eight ingredients. Add oysters, lobster dice, wine, and parsley.
Source & rights
Where this recipe comes from
Lobster and Oyster Ragout, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.