Oyster Croustade

Ingredients

• some oysters
• one wineglassful of white wine
• a moderate quantity of gravy
• about one ounce of butter
• some small French rolls
• a small quantity of grated lemon peel
• a small quantity of pounded mace

Method

1. 1

   Beard and cut some oysters into halves and put in a stewpan with their strained liquor, one wineglassful of white wine, and a moderate quantity of gravy; season to taste with salt, pepper, and a small quantity each of grated lemon peel and pounded mace.

2. 2

   Stew them gently, and when done place in them about one ounce of butter in small lumps.

3. 3

   Cut off the tops of some small French rolls, scoop out the crumb, fry until crisp and brown, and fill them with the oyster mixture.

4. 4

   Serve with the crumbs around it.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 49. The excerpt below is the record exactly as published.

Oyster Croustade. Beard and cut some oysters into halves and put in a stewpan with their strained liquor, one wineglassful of white wine, and a moderate quantity of gravy; season to taste with salt, pepper, and a small quantity each of grated lemon peel and pounded mace. Stew them gently, and when done place in them about one ounce of butter in small lumps. Cut off the tops of some small French rolls

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