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Recipe for :

Chicken and Oysters à la Metropole

This recipe is from Chef James Ehler of Key West, Florida.

Chef James EhlerJames is a webmaster, cook, chef, writer and (like me) a self-confessed computer nerd. He is the former executive chef of Martha's Steak & Seafood Restaurant and the former Reach Hotel (both in Key West), the Hilton Hotel in Fayetteville, Arkansas, and the New Bern Golf and Country Club, North Carolina.

He is now webmaster and cook at the Blue Heaven Restaurant in Key West while he works on his Food Encyclopedia (five years so far). It is well worth paying a visit to James' food reference website which is a useful resource well worth Bookmarking - to visit either website just click on their title:

The Food Reference Website


1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups cream
2 cups cold cooked chicken, diced
1 pint oysters, cleaned and drained
1/3 cup finely chopped celery

  • Make a sauce from the butter, flour, salt, pepper and cream.
  • Add diced chicken and oysters.
  • Cook until oysters are plump.
  • Served sprinkled with parsley.

Serves 4

Source: Boston Cooking-School Cook Book, Fannie Merrit Farmer (1896)

Chef James Ehler