Fried Truffled Oysters

Ingredients

• six ounces of the cooked breast of a fowl
• three ounces of raw fat salt pork
• a few truffles
• four dozen oysters
• a basin of flour
• salt

Method

1. 1

   Chop cooked fowl and raw fat salt pork, pound with pepper.

2. 2

   Chop truffles and mix in.

3. 3

   Fill oysters with the mixture, coat in flour, dip in beaten egg, and fry in boiling fat until golden.

4. 4

   Drain and serve on toast.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 50. The excerpt below is the record exactly as published.

Fried Truffled Oysters. Chop six ounces of the cooked breast of a fowl and three ounces of raw fat salt pork, put this into a mortar with a little pepper and pound it. Chop a few truffles the size of peas and mix in. Put four dozen oysters on a cloth and with a sharp knife inserted at the edj^^e of one of them make an opening up and down inside, but not to make the hole too large and fill them with the mixture. Put them when all done into a basin of flour

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