Lampreys a la Neapolitaine

Ingredients

• Clean the Lampreys
• Blanch about two dozen oysters
• Wash in warm water two dozen oyster shells
• put them in a stewpan with a lump of butter
• fry in butter an equal quantity of croutons of brown bread

Method

1. 1

   Stew the cleaned Lampreys in red wine until tender, then skin and chop finely.

2. 2

   Cook sorrel and herbs in butter.

3. 3

   Fry oysters and croutons.

4. 4

   Assemble in oyster shells with the mixture and serve garnished with parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 256. The excerpt below is the record exactly as published.

Lampreys a la Neapolitaine. — Clean the Lampreys and stew them in red wine. When sufficiently tender, skin and chop them finely. Wash some sorrel and line herbs, chop, put them in a stewpan with a lump of butter, and cook over a slow fire. Blanch about two dozen oysters, and fry in butter an equal quantity of crofitons of brown bread. Wash in warm water two dozen oyster shells

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