Broiled Oysters

Ingredients

• 3 dozen large oysters
• dry on a soft towel
• 1/2 teaspoonful salt
• garnish with fried parsley
• cut lemons

Method

1. 1

   Dry oysters, dip in melted butter, roll in cracker dust, and broil for 2 minutes on each side.

2. 2

   Sprinkle with salt, dress on a warm dish, garnish with parsley and serve with French bread.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 78. The excerpt below is the record exactly as published.

1 teaspoonful salt, a little pepper and lemon jnice ; cook till nearly boiling ; remove ; melt 1 onnce bat- ter, add 1 ounce flour, stir and cook 2 minutes ; add Vi pint oyster liquor and the broth from the oysters ; cook till smooth ; add the oysters, and last the yolks of 2 eggs, mixed with a gill of cream ; stir till hot and fill into 6 patty cases. Oysters— Served Raw. — Wash the oysters well in cold water; have them opened on the deep shell to preserve their liquor ; cover the bottom of deep oyster plates with shaved ice, place the oysters on top, and serve ; or put a small napkin over the ice and arrange the oysters on the napkin. Another way is to place the oysters for 15 minutes on shaved ice, arrange them without ice on plates, and serve with lemons cut into quarters. Baw Oysters with Chantilly Sauce.— Mix in a bowl 1 table- spoonful very finely chopped shallots, 1 even teaspoonful salt, Y^ even teaspoonful pepper, Y^ tablespoonful fine-chopped chives, 1 tablespoonf ul olive oil, Yt tablespoonful tarragon vinegar, 4 table- spoonfuls white vinegar, and Yt teaspoonful pepper sauce. Serve the oysters on the half shell, pour a little of the sauce over each, or serve the rest in a sauce bowl with the oysters. Boasted Oysters. — Wash the oysters several times in cold wa- ter, lay them on a broiler on a clear, strong fire ; as soon as they open take them off ; remove one half of the shell, leaving the oyster in the other. Put a small piece of butter over each oyster, and serve, or they can be served with mattre d'hdtel butter. Oyster Fritzs h la Bearnaise.— Blanch 24 large oysters in their own juice ; drain, and put the oysters in a covered dish with 1 teaspoonful seasoning salt, 1 finely sliced onion, the juice of 1 lemon, Ys bunch of parsley, cover, and let them marinate 1 hour. Shortly before serving mix the yolks of 2 eggs with Yt ^^f milk, 1 teaspoonful butter, Y4 teaspoonful salt, the same of pepper, 2 table- 120 SEA FOOD, Era spoonfuls flour, and the beaten whites ; wipe the oysters dry, dnst with flour, dip in the batter, and fry in boiling fat to a delicate brown. Pour Yt pint Beamaise sauce on a warm dish, dress the oysters over it, and serve with French bread and butter. Oysters en Brochette. — Place 2 dossen oysters in a saueepan ; add 1 cup of their liquor, 1 teaspoonf ul seasoning salt, boil 1 minute ; then drain ; inclose each oyster in a thin slice of bacon ; take 6 skewers, put 4 oysters on each, brush over with a little melted but- ter; lay the skewers on a double broiler, and broil 2 minutes on each side ; dress on a warm dish, spread over 1 ounce maltre d'hdtel but- ter, garnish with parsley, and serve with French bread. Oyster Fur6e on Toast. — Place 12 large oysters with their liquor in a saucepan over the flre ; when beginning to boil take the oysters out of their liquor, and chop them fine. Melt in another saucepan 1 ounce butter, add Vs tablespoonf ul flour, stir and cook 3 minutes; add '/^ cupful cream .or milk, Vs teaspoonf ul salt, V4 tea- spoonful white pepper, boil 2 minutes, add the oysters ; cook a few minutes longer ; then pour over buttered toast, and serve. Oyster Bolls. — Put 18 large oysters in a saucepan, strain the liquor over them, and place over the fire; as soon as boiling.remove, drain the oysters in a sieve, and cut each into 4 pieces. Melt 1 tablespoonful butter in a saucepan, add Vs tablespoonful flour, stir 3 minutes without browning ; add 1 cupful of the oyster liquor, Vt cupful flne-chopped mushrooms, 1 small bouquet, 1 even teaspoon- f ul salt, Vt even teaspoonful white pepper, V4 teaspoonful nutmeg, boil 5 minutes ; remove the bouquet and add the oysters ; cook 2 minutes. Mix the yolks of 2 eggs with Vt cupful cream, and add to the saucepan, stir until nearly boiling, then add 1 tablespoonful lemon juice. In the meantime cut the tops from 6 French rolls to remove the crumbs ; brush the inside and outside over with butter, set the rolls with the tops on a baking sheet in a hot oven ; bake light brown and crisp ; fill the rolls with oysters, put on the covers, and serve on a folded napkin. OYSTERS. 121 Oysters h PItalieiiiie.— Place 2 handfuls of well-washed spin- ach in a saucepan, cover with boiling water, add a little salt, and boil 10 minutes ; then drain ; press out all the water, and chop the spinach fine. Fry 2 tablespoon! uls fine-chopped onions in 1 ounce butter and 1 bruised clove of garlic 5 minutes without browning; add Vt cupful of the chopped spinach, 12 fine-chopped oysters, 1 tea- spoonful salt, Ys teaspoonf ul pepper, 2 tablespoonfuls cream, stir and cook 5 minutes ; then remove from the fire, and add the yolk of 1 egg and 1 whole egg. Blanch 12 large oysters in their own liquor ; have ready 6 shells, put 2 oysters in each, cover with the preparation in saucepan^ sprinkle over little grated bread crumbs and melted butter, and bake 15 minutes in a hot oven. Serve on a folded napkin. Broiled Oysters.— 'For a family of six, take 3 dozen large oysters, dry on a soft towel, dip in melted butter, and roll in cracker dust ; lay on a broiler and broil over clear fire 2 minutes on each side ; sprinkle over Y^ teaspoonful salt. Dress the oysters on a warm dish, garnish with fried parsley and cut lemons

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