Orlys of Oysters
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
D'Uxelles sauce may be served with them.
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.
Orlys of Oysters. Blanch some large oysters, press them slightly between two dishes till cold, then slit them open without quite severing them. Squeeze a little lemon-juice inside, and fold the oysters together again and dip them in some frying batter, and fry in hot fat till they are crisp. Drain and pile them high on a napkin or paper, and garnish with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.