Chicken Sauté with Oyster Sauce

Ingredients

• Cut up the chicken as for frying
• a spoonful of lemon juice
• three dozen oysters
• a pint of their juice

Method

1. 1

   Roll each piece of chicken in salt, pepper, and flour, and fry until light brown.

2. 2

   Pour off most grease, add oysters and their juice, and lemon juice; let simmer a few minutes and serve with fried bread.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 29. The excerpt below is the record exactly as published.

CHICKEN SAUTE WITH OYSTEB SAUCE. Cut up the chicken as for frying, roU each pièce in sait, pepper, and sifted flour, and fry a light brown. Pour ofif most of the grease the chicken was fried in, and in the same pan put three dozen oysters with a pint of their juice, and a spoonful of lemon juice

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