Huitres en Caisses a la T
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 492. The excerpt below is the record exactly as published.
Huitres en Caisses a la T) table. — Prepare a ragout of oysters, using the oysters whole (bearded), and add a well flavoured white wine sauce, or veloute (No. 206), incorporate cayenne, lobster butter, and Parmesan cheese to taste, fill a number of small souffle cases, cover each with panurette or fresh bread-crumbs, cheese, and oiled butter
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