1885 - La Cuisine Creole

Gumbo Filee with Oysters

DDV CULINARY

Fry a tablespoonful of flour in a tablespoonful of lard.
Let it brown slowly so as not to scorch.
Boil the liquor of two quarts of oysters,
and when it is boiling throw in a cupful of cut leeks or onions,
a large slice of ham,
some parsley,
and stir in the browned flour.
Let this cook fifteen minutes;
then pour in two quarts of oysters.
Let them boil a few minutes,
season with salt and pepper;
take out the parsley and
sift in half a cup of dried and pounded fresh filee;
if not fresh more will be required.