Baked Oysters

Ingredients

• a quarter of a pound of butter
• one teacupful of cream
• one wineglassful of wine
• one tablespoonful of anchovy sauce
• a small quantity each of cayenne pepper
• a small quantity each of grated lemon peel
• Parmesan cheese
• breadcrumbs
• a little salt
• a little pepper

Method

1. 1

   Melt butter and cream in a stewpan, then add wine, anchovy sauce, cayenne, and lemon peel.

2. 2

   Pour half into a dish, lay oysters on it, sprinkle with cheese and breadcrumbs, then pour remaining mixture on top.

3. 3

   Bake until browned.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 47. The excerpt below is the record exactly as published.

Baked Oysters. Put in a small lined stewpan a quarter of a pound of butter and one teacupful of cream, stirring them well over a fire until thoroughly mingled. Add one wineglassful of wine, one tablespoonful of anchovy sauce and a small quantity each of cayenne pepper and grated lemon peel, and continue stirring over the fire until hot. Pour half of this mixture into a dish and lay the oysters on it Strew Parmesan cheese and breadcrumbs over, with a little salt

Cook this with the app: pantry check, scaling, and the assistant.