Broiled Oysters with Bacon

Ingredients

• two dozen large oysters
• season with salt
• and pepper
• in melted butter
• in fresh bread crumbs
• sprinkle with olive oil
• a spoonful of maitre d'hotel butter
• two strips of broiled bacon

Method

1. 1

   Drain oyster juice, season oysters, roll in melted butter and bread crumbs, place in a broiler, sprinkle with olive oil, and broil.

2. 2

   Serve on buttered toast with maitre d'hotel butter and bacon strips, garnished with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 203. The excerpt below is the record exactly as published.

Broiled oysters with bacon Rolls Pig's knuckles and sauerkraut Coffee Boiled potatoes Assorted cheese with crackers Coffee DINNER Ditalini soup, a la royal Pickles. Ripe California olives Sand dabs, Carnot Larded tenderloin of beef, Sigurd Lettuce braise Cold asparagus, mayonnaise Black cake Compote of apricots Coffee Broiled oysters with bacon. Drain the juice from two dozen large oysters, season with salt and pepper, roll in melted butter, then in fresh bread crumbs, place in a thin-wired special oyster broiler, sprinkle with olive oil, and broil. When done, place on four pieces of buttered toast, put a spoonful of maitre d'hotel butter on top, and two strips of broiled bacon

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