Huitres au Gratin
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 194. The excerpt below is the record exactly as published.
HUITRES AU GRATIN Open the oysters; cut them free, and lay them in the hollow halves of their shells, which should be incrusted in a layer of salt covering a tray. On each oyster put a drop of lemon juice, a pinch of fried bread-crumbs, a little melted butter, and a piece of fresh butter the size of a pea
Cook this with the app: pantry check, scaling, and the assistant.