Baked Oysters à la Alexander

Ingredients

• six large oysters
• two tablespoonsful of Chili sauce
• one tablespoonful of horseradish sauce
• one tablespoonful of French mustard
• one dash of Worcestershire Sauce
• finely chopped chives
• salt
• pepper

Method

1. 1

   Open oysters and keep in half shells.

2. 2

   Cover with a mixture of sauces and seasonings.

3. 3

   Ensure oysters are fully covered, then sprinkle with breadcrumbs and bake for about eight minutes.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 13. The excerpt below is the record exactly as published.

pepper and salt, pass through flour and fry in hot fat pan to brown color; chop finely and saute to yellow color, six French shallots and two beans of garlic, and add to the eggplant. Keep stirring on moderate fire for about three minutes, serve in vegetable dish and spray widi chopped parsley. POTATO STICKS ALEXANDER Take six nice boiled potatoes, let them drain and pass through sieve, put in stewing pan on the fire, add four yolks of eggs, (me spoonful of fresh butter, one spoonful of puff pasfRJone green pepper, one sweet pepper, two slices of boiled ham and parsley all finely chopped, and pepper and salt to taste. Mix while on the fire for about five minutes, dien let it cool down. Of this dougjh roll sticks of ^ indi in diameter by [63] THE STAG COOK BOOK i^ inches long, pass through flour, beaten egg, and white bread crumbs, fry in fat pan and serve on napkin with fried parsley. COLD SAUCE ALEXANDER {Served at India House with Cold Salmon) Incorporate into good mayonnaise, chopped chives, par- sley, chervil, two tablespoonsful of French mustard and dash of Worcestershire sauce, paprika, pepper and salt; stir well. SUPRtlME OF CHICKEN A L'ALEXANDER Take the breast of a four-pound roasting chicken (stuflE very lightly with a filling made of chicken, cream and fresh mushrooms mixed with white of egg) and have it poached in butter and chicken broth. After being done remove the supreme and have the sauce reduced to one- quarter of its volume, then incorporate first one table- spoonful of sweet butter and add six finely chopped French shallots, one-half glass of white wine, two spoons- ful of brown sauce (demi-glace), season well with pepper and salt, let it cook for about three minutes, and strain through fine sieve. Dish supreme on a fried canape cut to shape and sauce it. [64] WRITTEN FOR MEN BY MEN Garniture Fried eggplant cut in Julienne shape Green peppers saute in butter Fresh tomatoes saute Arrange the vegetables around the supreme on platter by keeping them each separately and serve sauce apart. FONDU AU FROMAGE A L'ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate J4 pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down. This preparation cut and roll into sticks of ^ inches diameter by ij4 inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan. Serve in napkin with fried parsley. POACHED EGGS EN CROUSTADE A L'ALEXANDER Work into a dough J4 pound of flour, one tablespoon- ful of butter, two whole eggs and a little salt; cut this pie-crust dough into tartlette forms, say 3 inches in diam- eter, place in molds and bake in moderate oven. [65] THE STAG COOK BOOK Melt two tablespoonsful of fresh butter, add 12 finely chopped shallots, %. pound of finely chopped fresh mush- rooms, pepper, salt, and let it simmer, by constantly stir- ring, until it is thoroughly cooked, and finish with chopped parsley; mix well into this two tablespoonsful of demi- glace. Cover the bottom of tartlettes with a layer of this preparation, place a freshly poached egg on top, cover with thick cream sauce, spray with grated Parmesan cheese, a dash of melted butter, and bake in moderate oven for about five minutes. Dish up on napkin with crisp fried parsley. ROMAINE SALAD A L'ALEXANDER Decorate half a head of Romaine with sliced grape- fruit, sliced orange and white grapes split and seeded, or large black cherries. Prepare dressing as follows: Incorporate into French dressing finely chopped chives, French mustard and tea- spoonful of red currant jelly; mix well and use as dress- ing for above salad. ROGNONS DE VEAU A L'ALEXANDER Take six fresh veal kidneys, remove skin and fat, and cut to very small cubes, adding J^ pound of very fine chopped fresh mushrooms, and put asid^. Melt two tablespoonsful of butter with twelve finely chopped shallots and brown to a nice golden color. Add [66] WRITTEN FOR MEN BY MEN the kidneys and mushrooms and let it simmer for about eight minutes, taking good care not to let it cook too much, preventing the kidneys from getting hard; incor- porate into this appareil one pint of demi-glace, one cup of bread crumbs (for thickening) chopped parsley, pepper and salt, and let it cool down. Cut round canapes of bread 3 inches in diameter, and 54 inch thick, and fry in butter to crusts, and drain; then cover the crusts with this preparation to a half ball shape, pass through beaten egg, spray with a mixture of bread crumbs and grated parmesan cheese and dash of melted butter on top and bake in moderate oven for about ten minutes. Dish up on napkin with fried parsley, and serve with demi-glace sauce separate. STRAWBERRY TARTLETS ALEXANDER Work into a dough J^ pound of flour, J4 pound sugar, • I tablespoonful of butter, 2 whole eggs, and a little salt. Cut the dough to oval or round tartlet forms, have them baked in moderate oven, and after they are cooled down fill out the bottom of the tartlets with custard (Creme Patissiere). Cover the cream entirely with a layer of selected fresh whole strawberries, and apply, with a decorating brush, lightly diluted red currant jelly; spray the top with finely chopped pistachio nuts. BAKED OYSTERS ALEXANDER Open six large oj^ters, keep in deep half shell, place [67] THE STAG COOK BOOK in roasting pan and cover with Sauce Alexander as fol- lows: " two tablespoons! ul of Chili sauce one tablespoonful of horseradish sauce Mix: \ one tablespoonful of French mustard one dash of Worcestershire Sauce

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