New Orleans Oysters A La Poulette (1932)

Put 1 heaping tablespoon of butter into a saucepan, and, when hot, stir in  the same measurement of flour.  Before it colors, add the liquor from 1 pint of oysters, 1/2 teaspoon of onion juice, and salt and pepper to taste. 

Let boil, and stir in 1 cup of cream and the beaten yolk of an egg.  Now remove saucepan from fire, and set over boiling water.  Put in 1 pint of oysters.  

When the oysters become plump, serve on buttered toast.  Squeeze a drop of lemon juice on each serving, and garnish with minced parsley.  

A slice of broiled ham laid on the toast before serving the oysters is a delightful addition.

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)

Other Oyster Recipes

Oysters in Champagne (1965)

Cream of Oyster Soup (1965)