Oyster Canapes

Ingredients

• one-half dozen large oysters
• a teaspoonful of fine bread-crumbs
• a piece of butter as big as a walnut
• one-quarter of a cup of very thick cream
• Season with salt and pepper
• some slices of bread

Method

1. 1

   Select one-half dozen large oysters and chop them quite fine.

2. 2

   To their bulk add a teaspoonful of fine bread-crumbs, a piece of butter as big as a walnut and one-quarter of a cup of very thick cream.

3. 3

   Season with salt and pepper.

4. 4

   Let it simmer over the fire a few minutes.

5. 5

   Butter some slices of bread one-eighth of an inch in thickness and lay them on a hot dish.

6. 6

   Pour the mixture over the bread and serve hot.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 123. The excerpt below is the record exactly as published.

OYSTER CANAPES. Select one-half dozen large oysters and chop them quite fine. To their bulk add a teaspoonful of fine bread-crumbs, a piece of butter as big as a walnut and one-quarter of a cup of very thick cream. Season with salt and pepper. Let it simmer over the fire a few minutes. Butter some slices of bread

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