Bonnes Bouches of Oysters (Bonnes Bouches aux Huitres)

Ingredients

• 6 or 8 oysters
• 3 table-sps. cooked haddock
• 1 dessert-sp. butter
• 1 yolk of egg
• 6 to 8 croutes of bread
• Strips of gherkin or truffle

Method

1. 1

   Beard the oysters and simmer the beards in oyster liquor to extract flavor, then strain.

2. 2

   Chop cooked haddock finely and mix with butter, yolk of egg, and enough oyster liquor to make a paste.

3. 3

   Place mixture on fried croutes, make a hollow for an oyster, cover with more mixture, and bake until heated.

4. 4

   Garnish with gherkin or truffles.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 820. The excerpt below is the record exactly as published.

Bonnes Bouches of Oysters (Bonnes Bouches aux Huitres) 6 or 8 oysters. 3 table-sps. cooked haddock. 1 dessert-sp. butter. 1 yolk of egg. Seasoning 6 to 8 croutes of bread. Strips of gherkin or truffle

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