Fried Oysters a la Tartare
From The Swedish, French, American cook book, 1918
Serves 4
Fish entree for luncheon or supper.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 180. The excerpt below is the record exactly as published.
the very largest oysters. If those obtainable be not large enough, put them together in pairs — the thin part in and the fat part out; dip in egg and bread crumbs and put on a board for about an hour to dry. When ready to serve, have the fat very hot, put the oysters in the hot fat and fry from about three to four minutes — until golden brown. Take up on a platter; sprinkle with pepper and salt; squeeze lemon juice over them; arrange on a nice paper doily; garnish with lemon and parsley
Cook this with the app: pantry check, scaling, and the assistant.